Crispy Cheese-Stuffed Jalapeños Crispy Cheese-Stuffed Jalapeños

Crispy Cheese-Stuffed Jalapeños | Food styling by Melanie Stuparyk | Prop styling by Catherine Doherty Image by: Jeff Coulson

Panko bread crumbs give these baked-not-fried jalapeños an addictively crispy texture. Boursin has the ideal smooth and creamy consistency for filling the peppers; look for it in the deli section of your supermarket.

  • Prep time 10 minutes
  • Total time 50 minutes

Ingredients

  • 10 jalapeño pepper
  • 125 g light soft garlic-and-herb cheese (such as Boursin)
  • 1/3 cup shredded light Cheddar-style cheese
  • 2 tablespoons milk
  • 2 teaspoons lemon juice
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon pepper
  • 1/3 cup panko bread crumbs
  • 1 tablespoon olive oil

Method

Wearing rubber gloves, cut jalapeños in half lengthwise; scrape out seeds and membranes, leaving stems intact.

Mash together garlic-and-herb cheese, Cheddar cheese, milk, lemon juice, dry mustard and pepper; spoon into pepper halves. Arrange on baking sheet. Toss panko with oil until moistened; divide among peppers. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Bake in 375°F (190°C) oven until peppers are soft and panko is golden, about 40 minutes.

Makes about 20 pieces.
 

Nutritional facts Per piece: about

  • Sodium 51 mg
  • Sugars 2 g
  • Protein 1 g
  • Calories 41.0
  • Total fat 4 g
  • Potassium 20 mg
  • Cholesterol 6 mg
  • Saturated fat 2 g
  • Total carbohydrate 2 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Appetizers & Snacks

Crispy Cheese-Stuffed Jalapeños

Login