Baked Jalapeno Poppers
Skip the processed frozen poppers and opt for these homemade Baked Jalapeno Poppers. Creamy, cheesy, and so delicious.
Diet Vegetarian, Low Carb, Gluten-Free option
Servings: 18 jalapeno poppers
for the jalapenos
- 8 jalapenos sliced in half & deseeded
for the cream cheese filling
Start by preheating the oven to 400 degrees. In a bowl, add panko crumbs, 1/2 to 1 tsp of Cayenne Pepper, black pepper, garlic powder, and salt. Mix. Set aside.
In another bowl, add cream cheese, milk, Mexican cheese, cayenne pepper, garlic powder, and a pinch of salt to a bowl.
Mix all the ingredients well.
Slice the top of the jalapeno. Then slice in half.
Deseed the jalapenos completely.
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.
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.
Calories: 49kcal | Carbohydrates: 3g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 108mg | Potassium: 40mg | Fiber: 1g | Sugar: 1g | Vitamin A: 201IU | Vitamin C: 7mg | Calcium: 68mg | Iron: 1mg