Jalapeño Poppers

A party appetizer favourite, these poppers are made deliciously simple with the addition of the Candied Jalapeño Relish, making a sweet, and tangy cheesy filling with a pop of spice.

Kick these up a notch by using red Fresno peppers, keep it traditional using jalapeños or for those who don’t want the extra spice, use small, sweet bell peppers.

Serve as an appy or hors d’oeuvres at a holiday function, for game day, or any time you're craving something sweet, spicy, and delicious.

Jalapeño Poppers

Name: Candied Jalapeño Relish
Brand: SaltSpring Kitchen Co.
SKU: SK RELISH 270
Price: 12.0 CAD
Availability: InStock

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Author:

SaltSpring Kitchen Co.

Servings

4-6

Kick these up a notch by using red Fresno peppers, keep it traditional using jalapeños or for those who don’t want the extra spice, use small, sweet bell peppers.

Serve as an appy or hors d’oeuvres at a holiday function, for game day, or any time you're craving something sweet, spicy, and delicious.

Ingredients

12 jalapeños, red Fresno, or small bell peppers
4 oz cream cheese, room temperature
1 clove garlic, grated fine, or use a garlic press
1 ½ cups shredded cheddar cheese
¼ cup + 2 tbsp SaltSpring Kitchen Co. Candied Jalapeño Relish
1 cup panko-style breadcrumbs
1 tbsp olive oil

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Directions

Slice the peppers in half lengthwise and remove seeds and membranes.
Preheat the oven to 375°F and line a baking sheet with parchment paper.
Whip the cream cheese until soft using hand beaters or a wooden spoon. Grate one clove of garlic into the cream cheese, add ¼ cup SaltSpring Kitchen Co. Candied Jalapeño Relish, and mix until fully combined.
Stir 1 cup of shredded cheddar into the cream cheese mixture until evenly incorporated.
Generously fill each pepper half with about 2 tbsp of the jalapeño cheese mixture.
In a small bowl, mix together panko breadcrumbs, olive oil, 2 tbsp of Candied Jalapeño Relish, and ½ cup shredded cheddar to create a seasoned crumb topping. Press this mixture onto the filled peppers.
Bake for 8 to 10 minutes, or until the topping is golden brown and the cheese is warm.
Serve immediately.

Recipe Note

The cheese mixture can be prepared up to one week in advance and stored in the fridge in an airtight container. Any leftover filled peppers can also be refrigerated and baked the next day.