Ingredients:

  • 12 medium jalapeño peppers
  • 1 tbsp olive oil
  • 8 oz full-fat cream cheese, softened
  • 1/2 cup sharp cheddar cheese, shredded
  • 1/2 cup Monterey Jack cheese, shredded
  • 2 cloves garlic, minced
  • 1/4 cup green onions, finely chopped
  • 1/4 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 cup Panko breadcrumbs
  • 2 tbsp melted unsalted butter
  • 1 tbsp chopped fresh parsley

Instructions:

  1. Carefully slice each jalapeño in half lengthwise. Use a small spoon to scrape out the seeds and white membranes, leaving a thin layer of the interior wall.
  2. Brush the insides of the pepper halves lightly with olive oil.
  3. In a medium bowl, beat the softened cream cheese until smooth.
  4. Fold in the shredded cheddar, Monterey Jack, minced garlic, green onions, smoked paprika, and salt. Mix until combined but not overworked.
  5. Spoon the three-cheese mixture into each pepper half, filling to the brim.
  6. In a separate bowl, combine the Panko breadcrumbs, melted unsalted butter, and chopped fresh parsley.
  7. Press the Panko mixture onto the top of the cheese filling to create a structural seal and crust.
  8. Roast in the oven or air fry at high heat until the cheese is melted and the crust is mahogany brown.