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Baked Jalapeno Poppers

Recipe At A Glance
Rating: 5/5

5 stars based on 6 reviews
recipe is ready in 30-60 minutes

Ready in: 30-60 minutes ?
recipe difficulty 3/5

Difficulty: 3/5

Serves/Makes: 24

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INGREDIENTS:

12 jalapeno peppers, about 2 1/2-inches long
1 cup grated sharp Cheddar cheese
3 ounces cream cheese
1/4 teaspoon garlic powder
1/4 teaspoon ground chipotle pepper
2 large eggs
2/3 cup unflavored dry breadcrumbs
1/2 teaspoon salt
sour cream

DIRECTIONS:

Preheat oven to 325 degrees F. Lightly oil baking sheet and set aside. Cut peppers in half lengthwise; scrape out and discard seeds.

In a small bowl, mix together the Cheddar, cream cheese, garlic powder and chipotle pepper; fill each pepper half with some of mixture.

In one bowl, lightly beat eggs until combined and frothy. In another bowl, stir together breadcrumbs and salt. Roll each filled pepper in egg, then in breadcrumbs.

Place on a baking sheet. Bake until tender and browned, for about 30 minutes. Serve warm, with sour cream for dipping.

NUTRITION:

52 calories, 3 grams fat, 3 grams carbohydrates, 2 grams protein per serving. This recipe is low in sodium. This recipe is low in carbs.

This Baked Jalapeno Poppers recipe from CDKitchen serves/makes 24

Recipe ID: 51538

SUBMITTED BY: Kristianna, New Mexico USA

REVIEWS:

6 Reviews

Guest: Jill 2011-05-03
I wrapped with half a slice of bacon instead of breading them and they are sooo delicious!

Guest: Beckie 2010-09-06
I used mozzarella cheese...EVERYONE love these. I have made these several times. People keep asking me for the recipe...

TaniB 2008-11-29
I make these all the time for parties/entertaining. Everyone loves them and ask for the recipe. They are also baked instead of the traditional fried poppers...much healthier.

Guest: Erebos 2007-11-11
The kids actually loved it! You can make it less hot by using small sweeter peppers too. And it doesn't really require many ingredients either. A total winner!

Guest: Edmacelroy 2011-12-02
Good Recipe everything tasted great except how did you get the breading to stick to the bottom side of the jalapeno, mine would not stick and they ended up bare back kind of disappointing.

Guest: ash 2009-05-11
These were really good, but I made the mistake of using italian breadcrumbs instead of plain ones, so they tasted a little strange. I also used HUGE jalapeno's so i had to cut them up into bit size peices. Other then that, they were great.

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