• 8 ounces cream cheese, softened
  • 1 cup finely shredded Cheddar cheese
  • 1 ½ tablespoons taco seasoning mix
  • 12jalapeno peppers, halved lengthwise and seeded
  • 2 tablespoons fine bread crumbs, or to taste
  • Directions

  • Step 1

    Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with foil or parchment paper.


  • Step 2

    Blend cream cheese, Cheddar cheese, and taco seasoning together in a bowl; spread into jalapeno halves and arrange onto prepared baking sheet. Sprinkle bread crumbs over the cheese filling.

  • Step 3

    Bake until the peppers are just tender, 20 to 30 minutes.

  • Cook's Note:

    If you aren’t a fan of taco seasoning, try stuffing the peppers with a mixture of cream cheese, mozzarella, and chopped pepperoni. Or try cream cheese, bleu cheese, and a bit of dry ranch dressing mix, or whatever sounds good to you!

    They also keep quite well if baked for about 15 minutes and cooled before freezing on a baking sheet and then stored in resealable freezer bags. Bake frozen poppers for about 20 minutes.

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