Yield: 24 Poppers
INGREDIENTS
12 Jalapenos, sliced in half, seeds removed. 8 oz. Cream Cheese, room temperature
¼ cup Mayo-Q
1 tsp Garlic Powder
8 oz. Sharp Cheddar Cheese 2 Tbsp Scallions, sliced
½ cup Panko Breadcrumbs 2 Tbsp Butter, melted
METHOD
1. Preheat oven to 425F. Slice jalapenos lengthwise and scoop out seeds.
2. To prepare filling, in a medium bowl, combine cream cheese, Mayo-Q, garlic powder, cheese and scallions.
3. In a small bowl, add butter to Panko and mix. Season with salt, to taste.
4. Spoon filling into jalapeno halves and then press, filling side down, into crumb mixture.
5. Bake for 20 minutes, or until golden and bubbly.
6. Let cool for 10 minutes, serve.
