A delightful twist on classic jalapeño poppers, these bites are baked to perfection with a crispy coating and a creamy, cheesy filling.
Preheat your oven to 375°F and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, combine the cream cheese, shredded cheddar cheese, and light mayonnaise until smooth.
Ensure the cream cheese is softened for easier mixing.
Halve the jalapeños lengthwise and remove the seeds and membranes.
Wear gloves to protect your hands from the jalapeño's heat.
Stuff each jalapeño half with the cheese mixture.
Don't overfill to prevent the filling from spilling out during baking.
Set up a coating station with beaten egg in one shallow dish and breadcrumbs mixed with smoked paprika in another.
Mixing paprika with breadcrumbs adds a smoky flavor to the coating.
Dip each stuffed jalapeño half into the egg, then roll in the breadcrumb mixture to coat.
Press the breadcrumbs gently onto the jalapeños for a better coating.
Place the coated jalapeños on the prepared baking sheet and bake for 20 minutes, or until golden and bubbly.
Check halfway through baking to ensure even browning.
Serve the jalapeño bites warm with your favorite dipping sauce.
Garnish with chopped parsley for a fresh touch.
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