Ingredients
Units
Scale
- 15 jalapeños
- 1 - 5.2 ounce garlic and herb gournay cheese (we used Boursin)
- 1/2 cup shredded Mexican cheese blend
- 3/4 cup panko bread crumbs
- 1/2 tsp garlic powder
- 1/4 tsp salt
Instructions
- Preheat oven to 400F. Line a baking sheet with parchment paper.
- Slice the jalapeños in half lengthwise. Remove the seeds and membrane.
- Stuff each jalapeño half with the garlic and herb cheese.
- In a small bowl, mix together the shredded cheese, bread crumbs, garlic powder, and salt. Stir to combine well.
- Top each stuffed jalapeño with the breadcrumb mixture.
- Bake for 22 minutes, or until the breadcrumbs are golden and the cheese is melted.
Notes
- Assemble the stuffed jalapeños ahead of time, store in the fridge, and bake right before serving.
- After removing the seeds and membranes of the jalapeño peppers make sure you wash your hands thoroughly and avoid touching your eyes, nose or lips.
- Prep Time: 10 mins
- Cook Time: 22 mins
- Category: Appetizer
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 98
- Sugar: 4.4 g
- Sodium: 166.7 mg
- Fat: 5 g
- Saturated Fat: 2.9 g
- Trans Fat: 0 g
- Carbohydrates: 10.6 g
- Fiber: 2.8 g
- Protein: 3.1 g
- Cholesterol: 15.6 mg