Ingredients:

  • 10 large Jalapeño peppers
  • 8 oz Philadelphia cream cheese
  • 1 cup low moisture mozzarella cheese
  • 1/2 tsp garlic powder
  • 2 tbsp fresh chives
  • 1 tbsp fresh cilantro
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup panko breadcrumbs
  • 1 tbsp unsalted butter
  • 1/2 tsp smoked paprika

Instructions:

  1. Preheat your oven to 400°F (200°C) and line your baking sheet with parchment paper or a silicone mat.
  2. Cut the jalapenos in half lengthwise, keeping the stems on if you like the look.
  3. Use your spoon to scrape out all the seeds and the white pith. Until the inside is smooth and clean.
  4. In a medium bowl, beat the 8 oz cream cheese until it’s velvety and smooth.
  5. Add the mozzarella, garlic powder, chives, cilantro, salt, and pepper to the bowl.
  6. Spoon about 1 tablespoon of the mixture into each pepper half.
  7. Mix the panko, melted butter, and smoked paprika in a small dish until the crumbs look like wet sand.
  8. Press the cheese side of each pepper firmly into the panko mixture.
  9. Arrange on the sheet and bake for 15 minutes until the cheese is bubbling and the tops are golden brown.