Baked Jalapeno Poppers
Skip the processed frozen poppers and opt for these homemade Baked Jalapeno Poppers made with jalapeno, cream cheese, and panko crumbs.
Servings: 18 jalapeno poppers
Equipment
Ingredients
for the jalapenos
- 9 jalapenos sliced in half & deseeded
for the crumb mixture
- 3/4 cup Japanese panko crumbs
- 1/4 tsp paprika
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp salt
for the cream cheese filling
- 4 ounces cream cheese
- 3/4 cup Mexican blend cheddar cheese
- 3 tbsp milk
- 1/3 tsp cayenne pepper
- 1/2 tsp garlic powder
- pinch of salt
Instructions
Prep
- Start by pre-heating the oven to 400 degrees. In a bowl, add panko crumbs, 1/2 to 1 tsp of Cayenne Pepper, garlic powder, salt, and black pepper. Mix. Set aside.
- In another bowl, combine cream cheese, milk, Mexican cheddar cheese, cayenne pepper, garlic powder, and a pinch of salt into a bowl.
- Mix all the ingredients well.
- Slice the top of the jalapeno. Then slice it in half.
- Deseed the jalapenos completely.
Assemble
- Take a spoonful of the cream cheese mixture.
- Spread the cream cheese inside the jalapeno half.
- Dip the cream cheese side of the jalapeno in panko crumbs.
- Place on a baking sheet tray.
Bake
- Place the baking tray in the oven.
- Bake in the oven at 400 degrees for 20-25 minutes until golden brown. Serve with ranch dressing and ketchup.
Notes
For a vegan option - use vegan cream cheese and Mexican cheese.
For a gluten-free option - use gluten-free panko crumbs.
* This recipe was first posted in March 2012.
Nutrition
Calories: 53kcal | Carbohydrates: 3g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 100mg | Potassium: 42mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 213IU | Vitamin C: 8mg | Calcium: 46mg | Iron: 0.2mg