Baked Jalepeno Poppers


I have a weird thing with Jalapeno Poppers. I love them. I order them out at restaurants whenever I get the chance, and even buy the frozen ones occasionally to heat up at home (or eat frozen, as the case may be. Shhh.) I’d made some fresh a few years ago using Fiber One as the coating and they were OK, but I wanted to try again to see if I could get results that were any better.

I don’t like frying things at home, so it seemed like baking them was a logical choice. I used Panko crumbs for the breading and mostly cream cheese for the stuffing — they turned out great! You could also use cheddar (or almost any other kind of cheese), or regular bread crumbs. Just a few notes: the longer you bake them the less heat you’ll have – and these will be HOT, especially if your Jalepenos are fresh and ripe. So bake ’em good. Also, as crazy as it sounds, you might consider wearing gloves while you work with these… whatever you do, DON’T TOUCHyour face (especially your eyes). To wash your hands, rinse in milk first to deactivate the oils, then scrub as usual.

Baked Jalepeno Poppers (makes 10)
10 Jalepenos
8oz Whipped Cream Cheese
1/4 cup Shredded Mozzarella
1-2 Wedges Laughing Cow Lite, herb variety (or any other soft cheese you have on hand)
1 cup Flour
3 Eggs, beaten
2 cups Panko Bread Crumbs

Start by making a “T” shaped slice in each Jalepeno, curling back the top corners to gain access to the seeds and veins inside. Carefully slice out the veins and scoop out the seeds, making sure to leave a very clean interior. The seeds and veins are the hottest parts of the pepper, and you want them out. Once all the peppers are prepared, mix the cheeses together and spoon into the empty Jalepenos. The cheese will hold everything together and you can re-shape the peppers back to their normal shape, using the cheese as glue. Wipe off any extra cheese that overflows the cuts.

Preheat to 375.

Wet the outsides using a little bit of water, then dunk in the flour, then egg wash, then panko, as if breading chicken. Repeat the egg and panko if you’d like for an extra crunchy outside.

Place gently on a baking rack on top of your baking sheet. Bake poppers for 15-25 minutes, until crumbs start to brown. Allow to cool slightly (cheese inside will be HOT). Serve immediately, with a tall glass of milk. Or beer!


4 Responses to “Baked Jalepeno Poppers”

  1. yum! why did i ever leave boston??

    • 2 katemotter

      Good question! I have like 4 more nom-worthy recipes comin at ‘cha too!

  2. That’s yummilicious!

  3. 4 bistrobess

    These look great! I have also made poppers on the grill, with no breading and they were awesome!

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