Ingredients (~18 poppers)
- 9 large jalapeño peppers, halved lengthwise and seeded
- 6 oz cream cheese, softened
- 3/4 cup extra-sharp white cheddar, grated
- 3/4 tsp garlic, minced
- 2 tsp sriracha sauce
- 1/3 cup mayo
- 2 tsp sriracha sauce (for dipping sauce)
Prep the Jalapeños
Preheat your oven to 400F and line a large cookie sheet with aluminum foil.
Rinse the jalapeños and slice each one in half lengthwise; Keep the stems on as they make good handles for eating.
Use a grapefruit spoon to scrape out all the seeds and white membrane – this is where most of the heat lives, so remove as much or as little as you want depending on your spice tolerance.
Make sure the pepper halves sit flat on the baking sheet or the filling will slide right off during baking.
Make the Cream Cheese Filling
Put the softened cream cheese in a medium bowl and beat with a handheld mixer until fluffy.
Beat in the grated cheddar, minced garlic, and 2 tsp sriracha until everything is well combined.
The filling should be smooth and spreadable – if your cream cheese was too cold, it’ll be lumpy and won’t mix properly.
Stuff and Bake the Poppers
Spoon the filling into each jalapeño half, mounding it slightly but not overfilling.
You want the filling to stay put, so don’t pile it too high or it’ll bubble over the edges.
Bake for ~15-18 minutes until the filling is lightly browned on top and bubbling around the edges.
Let them cool for ~5 minutes before serving – the filling will be molten hot straight from the oven.
Make the Sriracha Mayo
While the poppers bake, mix the mayo with 2 tsp sriracha in a small bowl.
Start with less sriracha and add more to taste – some people like just a hint of heat in their dipping sauce while others want it to match the poppers.
Baked Jalapeño Poppers
Ingredients
Ingredients (~18 poppers)
- 9 large jalapeño peppers, halved lengthwise and seeded
- 6 oz cream cheese, softened
- 3/4 cup extra-sharp white cheddar, grated
- 3/4 tsp garlic, minced
- 2 tsp sriracha sauce
- 1/3 cup mayo
- 2 tsp sriracha sauce, for dipping sauce
Instructions
- Preheat oven to 400F and line baking sheet with foil.
- Halve jalapeños lengthwise and remove seeds.
- Mix cream cheese, cheddar, garlic, and 2 tsp sriracha until smooth.
- Fill jalapeño halves with cheese mixture.
- Bake 15-18 minutes until filling is lightly browned.
- Cool 5 minutes before serving.
- Mix mayo with 2 tsp sriracha for dipping sauce.