Jalapeno Poppers

Jalapeno Poppers

  • Prep Time: 20 mins
  • Total Time: 40 mins
  • Yield: 20Halves

    • About This Recipe

    “This will make your guests sit up and take notice. Actually with the membranes and seeds removed they are not all that hot (depending where they are from). Make them the day ahead cover and refrigerate then pop them in the oven just before serving. I served these as a first course with Chicken (see Left over Beef enchiladas and substituted sauteed chicken breast) enchiladas, crisp”

    Ingredients

  • 10jalapeno peppers, cut in half, stem intact, membrane and seeds removed
  • 1/2 cupcheddar cheese, aged, grated
  • 1/4 cuplight cream cheese
  • 1/4 cupsalsa
  • 3/4 cupbreadcrumbs( reserve 3 tbsp crumb)
  • 2tablespoonsparsley, chopped
  • 2tablespoonsbutter, melted

    • Directions

  • Combine cheddar,cream cheese& salsa.
  • Blend in 1/4 cup bread crumbs (less 3 tbsp crumbs).
  • Spoon evenly into the pepper halves.
  • Toss together the remaining bread crumbs, parsley& butter.
  • Spoon over the peppers.
  • Bake on cookie sheet in 375f oven for 20 minutes or until the top is golden and crisp.

    • Reviews

  • “These were good but needed something.A little salt maybe??I added shrimp.I think if I made them again I would season the jalepeno with season salt before filling them.”

  • “We loved the filling for these!I used my hot tomato-less salsa (my hubby doesn’t eat tomatoes).We felt that the peppers were a bit firm, I would recommend that either they roast a bit before stuffing them, or a longer cooking time.They sure tasted great though!I dipped the peppers in a beaten egg and then dredged in the bread crumbs and then put the butter/bread crumb mixture over the top!I will definately make these again, roasting the peppers first for a few minutes.Thanks for a great recipe Bergy!”

  • “I have made a variation of this recipe and it worked well. I mixed parmesan half & half with the bread crumbs, used a pungent chutney in the cream cheese with a tbsp of hot sauce -this pepped them up.They went over well. Golden brown on top.Do not over bake you want the jalapeno to have some crispness left so it is finger food.If necessary brown under the broiler for the last few minutes”

  • “I made these for our football party and they were a hit!I did add some bacon to the filling ingredients and the men raved over these!!!The women liked them too but the men ate and ate and ate.Good thing I made enough!Thank you Bergy for this delicious appy.”

  • “yummy!!! don’t forget towear gloves!”

  • “I roasted the peppers prior to filling them as another reviewer suggested.I think this was a good idea as they came out nice.Also, next time I think I will leave the breadcrumbs out of the filling as Dom and I both felt that the consistency was too thick.We prefer them to be a little more gooey. :)Great recipe though!Thanks for posting!”

  • “Delicious! I would use a bit less breadcrumbs next time.”

  • “I make these all the time now, thanks!I vary the mixtures from time to time to make a little change but still use this as my base recipe.Good stuff and thanks for sharing!”

  • “Was more like a stuffed jalapeno. not so much a popper. but still VERY GOOD!”

  • “i dont know if i messed this up or not but it didnt taste like the peppers i would it at my fav popper place”

  • “These were a hit with most of my party guests.However, they were really hot!!!I think I will try roasting the peppers a bit first next time to mellow them out a bit.Still, a really nice, fresh-tasting appetizer.”

  • “delicious!”

  • “This looks absolutely wonderful but why does the picture show them wrapped in pastry?? Can’t wait to try them!”

  • “good stuff.I didn’t find them too hot at all.I made them for a Cinco de Mayo party and they were one of the hits of the party.Nobody at the party seemed to think they were too hot either.As suggested I made them ahead of time and popped them in the oven when the plate needed a refill.I used regular cream cheese rather than light, other than that I followed the recipe to a T.”

  • “We loved this recipe!! I halved it and my husband and I ate them for a late night snack. Do be careful to leave the stem on as stated in the recipe, if you mistakenly eat the stem end of a jalapeno….be prepared to have your head blown off with heat ;)The mixture was exactly the right amount, and my jalapenos varied in size.I did cut back on the breadcrumbs for mine, simply because I am low carbing. But they made the top a nice golden brown and a great texture.Thanks for a wonderful treat Bergy!Made for PAC Spring 2007 :)”

  • “My first time making Jalapeno Poppers and they were delicious.I have a Jalapeño plant and never know what to do with them all!I wasn’t sure about the breadcrumb amounts, so I mixed 1/4 cup in with the cheeses and salsa and used the reserved 3 tbsp for the topping, this amount seemed fine with my jalapeños.The rest of the instructions I followed as per the recipe.Thanks for posting Bergy!”

  • “These were very tasty.We didn’t intend to eat every one of them, but the two of us cleared the plate and I wanted to make another batch, but feared the next day’s gastrointestional reprecussions.Will definitely make them again.”

  • “Incredible!I baked these about 45 minutes in my mom’s old oven.They were GONE in no time…it’s a good thing I ate a few before I announced they were done!”

  • “We made these for a Superbowl party…they disappeared quick…very easy to make”

  • “Great tasting poppers! I took a little longer to make it –but it was the first time around of course. I took it to christmas dinner and everyone loved them! I left seeds in some peppers to preserve the heat. I did bake them for ~15-20mins before filling them. Thanks for sharing this great recipe! “

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