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Pickle Stuffed Jalapeno Poppers

Close-up of crispy, golden-brown Pickle Stuffed Jalapeno Poppers, one cut open showing the creamy filling.
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Make tangy and spicy jalapeno poppers stuffed with a mixture of cream cheese and chopped dill pickles, then bake until golden brown.

Ingredients

Scale
  • 12 large jalapeno peppers
  • 8 ounces cream cheese, softened
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup finely chopped dill pickle chips
  • 1/4 cup pickle juice (from the jar)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 cup panko breadcrumbs
  • 2 tablespoons melted butter

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. Put on gloves before handling the jalapenos. Slice each jalapeno lengthwise down one side, creating a boat shape. Carefully remove the seeds and white membranes using a small spoon. Rinse the peppers lightly.
  3. In a medium bowl, combine the softened cream cheese, cheddar cheese, chopped dill pickles, pickle juice, garlic powder, and salt. Mix until fully incorporated.
  4. Spoon the cream cheese and pickle mixture evenly into each jalapeno half, mounding it slightly.
  5. In a shallow dish, mix the panko breadcrumbs with the melted butter.
  6. Dip the top (stuffed side) of each popper lightly into the buttered breadcrumbs, pressing gently so the crumbs adhere to the filling.
  7. Place the stuffed jalapenos on the prepared baking sheet, filling side up.
  8. Bake for 18 to 20 minutes, or until the jalapenos are tender and the filling is lightly browned and bubbly.

Notes

  • Wear gloves when cutting jalapenos to protect your skin from capsaicin oil.
  • For extra tang, substitute half of the cream cheese with softened goat cheese.
  • If you prefer a crispier exterior, you can air fry these at 375 degrees Fahrenheit for 10 to 12 minutes.

Nutrition

Find it online: https://spoonswirl.com/pickle-stuffed-jalapeno-poppers-recipe/