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!
Servings: 12
Difficulty: Easy 
Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes
Ingredients:
- 12 jalapeño peppers, halved lengthwise and seeded
- 2 cups cheddar cheese, grated
- 1/3 cup mayonnaise
- 2 stalks celery, finely chopped
- 1 scallion, finely chopped
- 1 teaspoon Worcestershire sauce
- 2/3 cup panko breadcrumbs
Directions:
Begin by preparing the jalapeños. Cut each of the peppers in half lengthwise. Use a teaspoon to remove the seeds and membrane. Set the jalapeños on a parchment-lined baking sheet. Make sure you wash your hands after completing this step!
In a large bowl, mix the cheddar cheese, mayonnaise, celery, scallion and Worcestershire sauce to combine.
Next, fill the jalapeños. Scoop one tablespoon of the cheese mixture into each of the jalapeños and place them back on the parchment-lined baking sheet. Sprinkle the tops of the jalapeños with 1 teaspoon of panko breadcrumbs each.
To bake in the oven, preheat the oven to 375 degrees F. Bake for 15 to 20 minutes, or until the cheese is melted and golden brown. Let the jalapeños cool for 5 minutes and serve.
To cook on the grill, preheat you grill to 375 degrees F. Place the jalapeños on the bottom rack of the grill, close the lid and bake for 2 minutes. After 2 minutes, rotate the jalapeños to create nice cross-hatch grill marks on the bottom of the jalapeños, then cover and cook for another 2 minutes.
Once the bottom of the jalapeños are beginning to char, transfer them to the top rack of the grill, close the lid, and bake for another 5 minutes, or until the peppers are soft, the cheese is bubbling, and the breadcrumbs are a light golden brown. Remove from the grill and serve!
Enjoy!
