Makes 24 Baked Jalapeño Poppers
4 ounces cream cheese, softened
1 cup (4 ounces) grated pepper Jack cheese
2 green onions, thinly sliced
1 tablespoon chili powder
½ teaspoon garlic powder
12 large jalapeño peppers, halved lengthwise and seeded
1 cup crumbled Cello Asiago and Pepper Jack WhispsⓇ
- Preheat oven to 425℉.
- In a medium bowl, beat together cream cheese, pepper Jack, green onion, chili powder, and garlic powder. Fill jalapeños with cream cheese mixture.
- In a shallow bowl beat egg with 1 tablespoon water until smooth. Place crumbled WhispsⓇ in a second shallow bowl.
- Dip cheesy side of each pepper in egg, then in WhispsⓇ and place on a baking sheet. Bake until browned and bubbly, about 20 minutes. Cool 5 minutes before serving.