Ingredients:

  • 13 large fresh jalapenos
  • 8 oz brick-style cream cheese, softened
  • 1.5 cups Pepper Jack cheese, freshly grated
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 1/4 tsp Kosher salt
  • 2 green onions, finely minced
  • 1/2 cup Panko breadcrumbs
  • 1 tbsp unsalted butter, melted

Instructions:

  1. Preheat the oven to 200°C (400°F).
  2. Slice the 13 large fresh jalapenos in half lengthwise.
  3. Scoop out the seeds and white membranes using a small spoon until the interior is completely smooth.
  4. Combine the 8 oz softened cream cheese, 1.5 cups grated Pepper Jack, garlic powder, smoked paprika, salt, and minced green onions in a bowl.
  5. Mix the ingredients with a sturdy spatula until the texture is silky and uniform.
  6. Fill each jalapeno half with the cheese mixture, smoothing the top with the back of your spoon.
  7. Toss the 1/2 cup Panko with 1 tbsp melted butter in a small dish until the crumbs are evenly coated.
  8. Press the buttered Panko onto the cheese surface of each pepper until it forms a thick layer.
  9. Arrange the peppers on a baking sheet lined with parchment paper.
  10. Bake for 20 minutes until the cheese is bubbling and the crust is golden brown.