Ingredients
Equipment
Method
- Preheat oven to 400°F. Line a baking sheet with parchment or foil.
- Halve jalapeños lengthwise, keeping stem intact if possible. Scoop out seeds and membranes. Place halves cut-side up on prepared baking sheet.
- In a bowl, mix cream cheese, shredded cheddar, Worcestershire sauce, minced garlic, and Spanglish Asadero Barbacoa Seasoning until smooth.
- In another bowl, combine panko bread crumbs, Spanglish Asadero Barbacoa Seasoning, and melted butter. Stir until evenly coated.
- Fill each jalapeño half with cream cheese mixture, pressing gently to fill without overflowing.
- Sprinkle panko topping evenly over each stuffed pepper.
- Bake 20 minutes until topping is golden brown and peppers are tender.
- Remove from oven. Let cool 5 minutes. Serve warm with desired dipping sauces.
Nutrition
Notes
- Season both layers — Spanglish Asadero Barbacoa Seasoning goes into the filling and the panko topping. The filling needs it to carry flavor through every bite. The topping needs it so the crust tastes like more than plain breadcrumbs.
- Preheat completely — 400°F when the pan goes in. A partially heated oven slows the cook and leaves the panko soft where it should be golden and set.
- Soften the cream cheese first — Cold cream cheese won't blend smooth. Pull it 30 minutes before you start, or microwave in 10-second bursts until pliable. The filling texture depends on it.
- Don't overfill — Pack the filling to the rim of the jalapeño half, not over it. Too much and it bubbles out, the crust loses edge coverage, and the topping slides.
- Control the heat level — Seeds and membranes are where most of a jalapeño's heat lives. Scoop them clean for a mild result. Leave a few in if you want real kick.
- Add the panko topping right before baking — Fill ahead and refrigerate if prepping in advance. Add the seasoned panko when the oven is hot and you're ready to bake. Topping added too early absorbs moisture and loses its crunch.
- Serve warm, straight from the pan. The panko crust is at its best in the first 10 minutes — it softens as it sits.
- A cool dipping sauce cuts the heat and the richness. Ranch works. Sour cream works. A quick lime crema — sour cream, lime juice, a pinch of salt — pairs well with the Barbacoa seasoning profile.
- For a full spread, these sit alongside elote, grilled corn, or a quick avocado and tomato salad. On game day, let them anchor the table with chips and salsa.
- If you're baking two pans at once, rotate halfway through. Back-of-oven hot spots will over-brown one pan while the other lags.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, use the oven or a toaster oven at 375°F for 8–10 minutes. This brings the panko crust back without rubbery results. The microwave works in a pinch — cover loosely and use medium power — but the crust softens and won't fully recover.
- Don't freeze these. Cream cheese breaks when frozen and thawed, and the filling will separate and turn grainy.