| 10 jalapeno peppers (sliced in half lengthwise, remove the seeds if desired) | |
| 3 Tbsp. sour cream | |
| 4 oz. cream cheese (softened, room temperature) | |
| 2 tsp. lemon juice | |
| 3 Tbsp. purple onion, finely chopped | |
| 4 oz. smoked salmon (we used nova lox, finely chopped) | |
| salt & pepper (to taste) | |
| Optional: sesame seeds or Everything but the Bagel seasoning to top |
| 1. | Preheat the oven to 425 degrees F and coat your baking sheet or baking dish with non-stick cooking spray. |
| 2. | In a bowl, combine sour cream, cream cheese, lemon juice, onions, and salt & pepper in a small to medium bowl. Add chopped smoked salmon and gently stir into the filling mixture. |
| 3. | Arrange sliced jalapeno halves in your baking dish. Divide filling mixture evenly between jalapeno halves, spooning the mixture into each pepper. |
| 4. | Bake at 425 degrees F for 10 minutes, or until the top of the filling is golden on the edges. You may want to put the oven on broil the last couple of minutes to get the nice golden brown color and ensure the peppers are cooked through. |
| 5. | Optional: To garnish, sprinkle sesame seeds or Everything but the Bagel seasoning on top. |
Jalapeno poppers have always been a fan favorite, but add some seafood into the mix by putting some lox, or smoked salmon, into your cream cheese and top with everything bagel seasoning. It’s simple and delicious!
For another fun variation on seafood-stuffed jalapeno poppers, check out this recipe for Lobster Jalapeno Poppers with Bacon!
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Leave a Reply