Jalapeño Canoes are the perfect spicy appetizer for the big game. You can prepare these peppers a day in advance and bake them off at halftime so you won’t miss any of the action. These Jalapeño Canoes will definitely score big points!
A note for the chef- the crispy cheese pieces are the best! Sneak some away for yourself before treating your guests 😉
Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes
- 12 jalapeño peppers, halved lengthwise and seeded
- 1 cup cheddar cheese, grated
- 1/3 cup mayonnaise
- 2 stalks celery, finely chopped
- 1 scallion, finely chopped
- 1 teaspoon Worcestershire sauce
- 1 teaspoon ground black pepper
- 1/2 cup unseasoned breadcrumbs
Begin by preparing the jalapeños. Cut each of the peppers in half lengthwise. Use a teaspoon to remove the seeds and membrane. Make sure you wash your hands after completing this step- trust me…if you touch your eyes or nose, they will burn like hell. Set the jalapeños on a parchment lined baking sheet.
In a large bowl, mix the cheddar cheese, mayonnaise, celery, scallion, Worcestershire sauce and black pepper to combine.
Preheat the oven to 350 degrees F. Next, fill the jalapeños. Scoop one tablespoon of the cheese mixture into each of the jalapeños. Sprinkle the tops of the jalapeños with 1 teaspoon of breadcrumbs each.
Bake in the oven for 15 minutes, or until the cheese is melted and golden brown. Let the jalapeños cool for 10 minutes and serve.