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Baked Jalapeno Poppers

recipe at a glance
Rating: 5/5 5 stars
9 reviews


recipe is ready in 30-60 minutes time: 30-60 minutes

serves/makes:   24

  

recipe id: 51538

Baked Jalapeno Poppers Recipe
photo by: Jeff
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ingredients

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

directions

Preheat oven to 325 degrees F. Lightly grease a bak­ing sheet and set aside.

Carefully slice peppers in half lengthwise. Scrape out and discard the seeds and membranes.

Combine the cheddar cheese, cream cheese, garlic powder, and chipotle pepper in a bowl. Mix until well combined. Spoon the mixture into each pepper half, pressing down to fill them solidly.

Beat the eggs in a bowl until frothy. In a zip-top bag, combine the breadcrumbs and salt. Dip the filled pepper halves into the egg, then toss in the bag with the breadcrumbs until evenly coated.

Place the coated peppers on the prepared baking sheet. Bake until golden brown, about 30 minutes. Serve hot. Can serve with sour cream or a cheese dip, if desired.


nutrition

52 calories, 3 grams fat, 3 grams carbohydrates, 2 grams protein per serving. This recipe is low in sodium.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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ratings & reviews



number of 5 star votes on this recipe
778%
number of 4 star votes on this recipe
222%
number of 3 star votes on this recipe
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number of unrated comments on this recipe0



Guest at CDKitchen.com



recipe rating
I got a little extra fancy with these. I cooked and crumbled some bacon and added that to the filling. I used spicy seasoned breadcrumbs instead of plain. SO good!



Guest at CDKitchen.com



recipe rating
These are my new favorite treat. To the person who asked about the bread crumbs sticking to the peppers, I think they are only supposed to stick to the cream cheese part and not be totally covered. If you wanted the breadding allover you'd need to make a batter or egg wash or something to get it to stick.



Guest at CDKitchen.com



recipe rating
Jalepeno poppers are my bar-food weakness. These are great and they aren't fried so I can eat them a little more guilt-free. Good seasoning on the filling too!



Guest at CDKitchen.com



recipe rating
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 at CDKitchen.com



recipe rating
I wrapped with half a slice of bacon instead of breading them and they are sooo delicious!



Guest at CDKitchen.com



recipe rating
I used mozzarella cheese...EVERYONE love these. I have made these several times. People keep asking me for the recipe...



Guest at CDKitchen.com



recipe rating
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.



Registered Member at CDKitchen.com



Member since: November 29, 2008
recipe rating
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 at CDKitchen.com



recipe rating
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!



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