10/17/2026
Around Madison’s we love us some America’s Test Kitchen 👩🍳. Who doesn’t want to know a better way to make almost anything! This pic and recipe comes from assistant manager, Hillary. Stuffed jalapeños are perfect for fall gatherings. I have pasted the recipe below. Stop in and pick up your jalapeños today, Hillary is happy to help you pick the perfect peppers for the job. Enjoy!
🌶️🌶️ Stuffed Jalapeños – Recipe credit: America’s Test Kitchen
SERVES 8
WHY THIS RECIPE WORKS: Stuffed jalapeños are classic bar food: spicy jalapeños stuffed with cream cheese or cheddar, then battered and deep-fried to a golden brown. But between the stuffing and deep frying, this recipe is a pain, and all too often the first bite leaves you holding an empty batter shell while you struggle to eat the entire jalapeño. To make these appetizers easier to prepare (and eat), we opted to swap the deep-fried batter for a crunchy bread-crumb topping and bake them open-faced. For the creamy filling, we liked a blend of cheeses for optimal flavor and texture; cheddar provided bold flavor, and cream cheese added just enough silkiness to the mix. Scallions and chili powder added complexity and a little heat, and a bit of lime juice added brightness. To ensure the topping stayed crisp, we chose extra-crunchy panko bread crumbs and toasted them in a skillet before sprinkling them over the filling. Then we baked the stuffed jalapeños just until they were hot throughout. To make the peppers spicier, reserve and add the jalapeño seeds to the filling.
½ cup panko bread crumbs
1 tablespoon vegetable oil
12 medium jalapeño chiles, preferably with stems
6 ounces cheddar cheese, shredded (1½ cups) 4 ounces cream cheese, softened
scallions, chopped fine
2 teaspoons lime juice
teaspoon chili powder
½ teaspoon salt
Vegetable oil spray
1. Adjust oven rack to middle position and heat oven to 350 degrees. Line rimmed baking sheet with aluminum foil. Toss panko with oil and toast in 12-inch nonstick skillet over medium-high heat, stirring often, until well browned, 5 to 10 minutes.
2. Cut each jalapeño in half lengthwise through stem, then remove ribs and seeds. Combine cheddar, cream cheese, scallions, lime juice, chili powder, and salt in bowl. Spoon cheese mixture evenly into jalapeños and transfer to prepared sheet. Top with toasted panko and spray lightly with vegetable oil spray. Bake until hot, 15 to 20 minutes. Serve.
