Ingredients:

  • 12 large jalapeños (approx. 1 lb / 450g)
  • 1 tbsp olive oil
  • 8 oz cream cheese, softened
  • 1 cup sharp cheddar cheese, shredded
  • 2 cloves garlic, minced
  • 1/2 tsp onion powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 12 strips smoked turkey strips
  • 1/4 cup panko breadcrumbs

Instructions:

  1. Put on disposable nitrile gloves to avoid skin irritation. Slice each jalapeño lengthwise down the center and use a small spoon to scrape out the seeds and white membranes.
  2. Lightly brush the inside and outside of the pepper halves with 1 tbsp olive oil.
  3. In a mixing bowl, combine 8 oz softened cream cheese, 1 cup shredded sharp cheddar, 2 minced garlic cloves, 1/2 tsp onion powder, 1/4 tsp salt, and 1/4 tsp black pepper; stir until the mixture is smooth.
  4. Spoon the filling into each pepper half, filling them approximately 3/4 of the way up to prevent the cheese from spilling over during baking.
  5. Press the top of the filling into 1/4 cup panko breadcrumbs for extra crunch.
  6. Wrap half a smoked turkey strip tightly around each stuffed pepper, overlapping the ends slightly to secure the filling.
  7. Preheat the oven to 400°F (200°C).
  8. Place the wrapped poppers on a parchment-lined baking sheet.
  9. Bake for 18–22 minutes, or until the smoked turkey strips are browned and the cheese is bubbling and golden.
  10. Remove from the oven and let the poppers rest for 5 minutes to allow the filling to set.