Bundt Pan Jalapeno Poppers

Baking these zesty peppers in a Bundt® pan allows for easy serving and a beautiful presentation.

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3.5 by 5 people

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  • Makes: 35 servings
  • Serving Size: 1 jalapeno popper
  • Makes: 35 jalapeno poppers
  • Prep: 30 mins
  • Bake: 45 mins 375°F

Bundt Pan Jalapeno Poppers

Directions

  1. Preheat oven to 375 degrees F. Wearing rubber gloves, slice the stems off of the jalapenos. Use a small spoon or gloved fingers to scrape out the membranes and seeds. Rinse to remove any remaining seeds. Place the jalapenos cut sides up in a 10-inch fluted tube pan.
  2. In a medium bowl beat together the shredded cheeses, cream cheese, sour cream, diced green chiles, garlic powder, and salt with an electric mixer on low to medium speed until thoroughly combined. Transfer mixture to a 1-gallon resealable plastic bag. Snip off one corner of the bag. Pipe cheese mixture into peppers. Cover pan with foil.
  3. Bake for 45 minutes. Meanwhile, in a small skillet melt butter over medium heat. Add panko and chili powder. Cook, for 2 to 3 minutes until panko is lightly toasted, stirring frequently. Remove tube pan from oven. Uncover and sprinkle peppers with panko.

From the Test Kitchen

Prepare recipe through step 2. Cover and refrigerate up to 3 days before continuing as directed in step 3.

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Nutrition Facts (Bundt Pan Jalapeno Poppers)

  • Per serving:
  • 89 kcal ,
  • 7 g fat
  • (4 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 21 mg chol. ,
  • 140 mg sodium ,
  • 2 g carb. ,
  • 0 g fiber ,
  • 1 g sugar ,
  • 4 g pro.

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