super easy baked jalapeno poppers


i always feel pretty un-american on superbowl sundays. the only time i come remotely close to giving a shit about football is when michigan plays ohio state. or michigan state. or notre dame. okay, i guess i sort of care about michigan football. anyway–NFL? not so much. there is one good thing about superbowl sunday, though, that i think we can all agree on: the food! if you want me to be on you, here’s a hint — be spicy, cheesy, deep-fried, or covered in ranch. i’m so there. sad, i know. but true. every year, even if i’m not watching the game or hanging out with anyone, i’ll make something superbowl-ish just because i can–last year it was my college friend allie’s famous 7-layer bean dip. this year it was these amazingly easy, delightfully spicy, no-fry jalapeno poppers. you’re welcome ;)

ingredients:
-8 jalapenos, halved lengthwise & gutted, as i like to say (remove seeds & excess membranes)
-4 oz. cream cheese, softened
-1/2 tsp smoked paprika
-1/2 tsp garlic salt
-2 tsp bread crumbs

directions:
1) preheat oven to 350 degrees, line a small baking dish with foil & place jalapenos, cut side up, into the dish.
2) combine cream cheese, paprika & garlic salt in a small bowl (i used the whisk attachment to my new immersion blender, which i am obsessed with–thanks, mom)
3) spoon somewhere around 1/2 tsp of this mixture into each jalapeno half.
4) sprinkle bread crumbs evenly onto each jalapeno half.
5) bake for 25 minutes, let cool for 1-2 minutes & enjoy.

*in case you’re even worse at math than i am, this recipe makes 16 poppers, which you’d think would be enough to feed a small crowd. however, between the two of us, nathan & i ate them all in one sitting. consider yourself warned.

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About Christina

Milwaukee-based bon vivant. Lover of food, yoga, design, good words & loving kindness.
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