Best Baked Jalapeno Poppers Recipes

BAKED JALAPENO POPPERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
• Fill each jalapeno pepper half with cream cheese, Cheddar cheese, and bread crumbs, respectively, and arrange peppers on the prepared baking sheet.
• Bake in the preheated oven until jalapenos are tender and cheese melts, about 20 minutes.

BAKED CREAM CHEESE JALAPENO POPPERS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with foil or parchment paper.
• Blend cream cheese, Cheddar cheese, and taco seasoning together in a bowl; spread into jalapeno halves and arrange onto prepared baking sheet. Sprinkle bread crumbs over the cheese filling.
• Bake until the peppers are just tender, 20 to 30 minutes.

BAKED JALAPENO POPPERS

Steps:

• Preheat the oven to 350 degrees F. Lightly grease a baking sheet and set aside.
• In a bowl, cream together the cream cheese, Monterey Jack cheese, cumin, and cayenne.
• In a small bowl, beat together the eggs, milk, and 2 teaspoons of the Essence. In a shallow dish, combine the panko crumbs and remaining 4 teaspoons of Essence. In a third dish, combine the flour and remaining 2 teaspoons of Essence. Spread 1 tablespoon of the cheese mixture into the middle of each jalapeno half. One at a time, dredge in the flour, dip into the egg mixture, then dredge in the panko crumbs, pressing to coat. If necessary, repeat the process. Place the coated peppers, cut side up, on the prepared baking sheet and bake until the filling is runny and the crust is golden, about 30 minutes.
• Remove from the oven and serve immediately with cold beer.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

BAKED MUMMY JALAPENO POPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine cream cheese and Cheddar cheese in a bowl and season filling with salt and pepper. Spoon filling into jalapeno halves.
• Roll out crescent dough on a lightly floured surface and cut into thin strips using a pizza cutter or a small knife. Wrap stuffed jalapenos with dough strips, leaving a small space unwrapped where the eyes will go.
• Combine egg and milk in a bowl. Add flour to another bowl and season with salt and pepper. Dip stuffed jalapenos first in the egg mixture, then roll in the flour. Place on the prepared baking sheet.
• Bake in the preheated oven until dough is lightly browned, 15 to 20 minutes. Remove from baking sheet and stick candy eyeballs in melted cheese.

BAKED JALAPENO POPPERS

Steps:

• Wear plastic gloves, wash off outside of jalapenos, cut off tops, slice in half lengthwise, deseed, and cut out the white membrane the best you can.
• Mix together the cream cheese, ranch salad dressing, and cheese.
• Fill peppers with salad mixture.
• Wrap each pepper in bacon.
• Set on rack so that later the popper is out of the dripping bacon grease, put rack on plate, and refrigerate for 3 hours or freeze for 15 minutes.
• Preheat oven to 400 degrees.
• Set rack inside a cookie sheet that has edges to catch the drippings.
• Bake about 30 minutes, or until bacon is done.

LIGHT BAKED JALAPENO POPPERS

Steps:

• Preheat the oven to 350 degrees F. Lightly grease a baking sheet and set aside.
• In a bowl, cream together the cream cheese, Monterey Jack cheese, cumin, and cayenne.
• In a shallow dish, combine the panko crumbs and 4 teaspoons of Essence. Spread 1 tablespoon of the cheese mixture into the middle of each jalapeno half.
• One at a time, dredge in the panko crumbs, pressing to coat. You are only trying to cover the cheese, leave the peppers bare. If necessary, repeat the process.
• Place the coated peppers, cut side up, on the prepared baking sheet and bake until the filling is runny and the crust is golden, about 30 minutes.
• Remove from the oven and serve immediately with cold beer.

BAKED PANKO-ENCRUSTED JALAPEÑO POPPERS

Steps:

• 1. Preheat oven to 350ºF and coat a large baking sheet with cooking spray. 2. In a large bowl, mix together softened cream cheese, grated cheddar, mayonnaise, and scallions until well combined. 3. Halve jalapenos lengthwise and remove ribs and seeds. Using a small spoon, fill jalapeno halves with cream cheese mixture. 4. Set up the breading station: Crack eggs in a bowl (preferably a shallow one) and stir to blend yolks and whites. Place Panko bread crumbs in a separate shallow dish. 5. Dip stuffed jalapeno halves into eggs,allowing excess liquid to drip off to avoid sogginess. Dip and roll around in panko until evenly coated. 6. Place breaded jalapenos on prepared baking sheet and coat with cooking spray. 7. Bake until filling is bubbly and tops are browned (broil at the end if necessary). This should take 25-30 minutes total.

BAKED BUFFALO CHICKEN JALAPEñO POPPERS

Steps:

• Preheat oven to 350°F. Spray a baking pan lined with parchment or foil with cooking spray.
• Wearing rubber gloves, cut peppers in half lengthwise and scoop out the seeds and membrane.
• Combine cream cheese, cheddar and scallions in a medium bowl.
• Mix in shredded chicken and hot sauce.
• Combine panko, paprika, chili powder, garlic powder, salt and pepper in another bowl.
• Fill peppers with chicken cheese filling with a small spoon or spatula.
• Dip peppers in egg, then in panko mixture to coat and place on prepared baking sheet.
• Spray the peppers with more oil and bake until golden, about 25 to 30 minutes.
• Remove from oven and serve immediately. Serve hot, make 20.

BAKED JALAPENO BACON POPPERS

Steps:

• 1. Preheat oven to 375°F Slice each sweet pepper in half lengthwise. Use your spoon to scoop out any seeds and some of the rib to make a nice, clean boat.
• 2. Cook bacon to crisp (you can use a microwave - place bacon between paper towels, microwave 3-4 minutes or until crisp). Mince cooked bacon. In a bowl, mix together the bacon, cream cheese, cheddar cheese and Cajun seasoning. Spoon cheese mixture into each sweet pepper.
• 3. Melt butter in microwave, stir in the bread crumbs. Hold each popper and dip cheese side down into bread crumbs. Bake 375F for 20 minutes or until cheese melty and bread crumbs crusty.

BAKED JALAPENO POPPERS

Steps:

• Using your food processor, combine cream cheese, cheese, cumin (if using) and cayenne until well mixed.
• In a separate bowl combine eggs, milk and 2 teaspoons of the Essence (or to taste).
• In another dish, mix together the breadcrumbs and 4 teaspoons of the Essence (or to taste).
• Using gloves, fill each pepper with about a tablespoon of filling depending on the size of the pepper. I find filling all the peppers first before moving on to the next step works best for me.
• Dip each filled pepper into the flour, then into the egg mixture and finally into the breadcrumbs.
• At this point the peppers can be frozen on cookie sheets. Just pop into the oven frozen when you need them.
• Cook at 350°F for 30 minutes on a greased pan. Easy release foil or parchment paper works well too.
• To cut down on the heat when eating, serve with sour cream.

BAKED PROSCIUTTO-WRAPPED JALAPENO POPPERS

Steps:

• Preheat oven to 450 deg F. Line rimmed pan with foil, and coat with cooking spray.
• In a medium bowl, combine the cheeses, scallion, and lemon zest.
• Wear rubber gloves to protect hands and halve the jalapenos lengthwise. Remove ribs and seeds. Stuff each half with the cheese mixture, making sure to use all of the cheese.
• Wrap 1 slice of prosciutto around each pepper half, overlapping the ends on the bottom of the jalapeno.
• Arrange on baking sheet and bake on center rack of oven until the prosciutto is slightly crispy, about 15 minutes.

BAKED JALAPENO POPPERS - 3 POINTS

Steps:

• Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.
• In a medium bowl, combine cream cheese, cheddar cheese and mayonnaise; mix well and set aside.
• Halve jalapenos lengthwise and remove seeds (wear gloves if possible). Stuff jalapeno halves with cream cheese mixture.
• Place egg substitute in a shallow dish. Place Panko bread crumbs in a separate shallow dish.
• Dip stuffed jalapeno halves into egg substitute and then roll in bread crumbs to coat.
• Transfer jalapenos to prepared baking sheet and coat with cooking spray.
• Bake until filling is bubbly, about 30 minutes. Serve hot.

BAKED JALAPENO POPPERS LOW FAT AND LOW CALORIES

Steps:

• Preheat oven to 475 degrees. Place the whole peppers with the stems, on a parchment paper lined baking sheet. Drizzle with 1 tbsp of the olive oil. Roast for about 8 minutes, Let cool.
• Cut peppers in half lengthwise and remove the seeds. Place cut side up on a baking sheet.
• Heat the remaining oil in a large skillet over medium heat. Cook mushrooms, zucchini, and garlic until tender, about 5 minutes. Add the corn and heat through. Stir in the scallions and half of the cheese.
• Stuff each pepper half with veggie mixture. Top with remaining cheese. Broil until the cheese is melted and bubbly. Serve immediately.

BAKED BACONNAISE JALAPENO POPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cream cheese and bacon-flavored mayonnaise together in a bowl. Fill each jalapeno pepper half with cream cheese mixture. Wrap each filled pepper with a bacon slice, securing with a toothpick if needed. Arrange peppers in a baking dish.
• Bake in the preheated oven until bacon is crisp and peppers are tender, about 1 hour. Transfer peppers to a serving plate and allow to cool, 3 to 5 minutes.