Sriracha Jalapeño Poppers

Skill

Makes

10 - 12 Servings

Sriracha Jalapeño Poppers

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Ghost Pepper Jalapeno Poppers

Made With Our

Directions

Item No. 111321
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
Farmhouse Mayo
Farmhouse Mayo
$9.95
Item No. 111317
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
Sriracha Aioli
Sriracha Aioli
$9.95

Ingredients

  • 10-12 jalapeño peppers
  • ½ Tablespoon olive oil
  • ½ teaspoon salt
  • 8 ounces cream cheese, softened
  • 2 Tablespoons Sriracha Aioli or Farmhouse Mayo
  • ½ Tablespoon honey
  • ½ cup Monterey jack cheese, shredded

 

For the topping:

  • ¼ cup Panko bread crumbs
  • 2 Tablespoons Monterey jack cheese, shredded
  • ½ teaspoon salt

Directions

  1. Preheat oven to 375°F.
  2. Slice jalapeño peppers in half lengthwise and remove all seeds. Wear gloves or ensure you wash your hands well after handling the peppers and seeds. Toss the peppers in olive oil, salt, and place on a parchment lined baking sheet, cut side down. Bake for 12-15 minutes or until the peppers are soft.
  3. In the bowl of an electric mixer, beat the cream cheese, ghost pepper aioli or mayo, and honey until well blended. Fold in the shredded cheese.
  4. In a second bowl, combine all of the ingredients for the topping and set aside.
  5. Remove jalapeños from oven and flip each one over. Fill the cavity with the cream cheese mixture and top generously with the topping.
  6. Return filled jalapeños to oven and back for 8-10 minutes, until the cream cheese mixture is bubbling and the tops are browned (if tops are not yet browned, you can broil them for a few minutes to help crisp the topping). Serve warm.