Baked Jalapenos Recipes

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BAKED JALAPENOS

This baked version of jalapeno poppers was developed by our home economists. The crunchy topping nicely complements the creamy filling.

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 16 appetizers.

Number Of Ingredients 7



Baked Jalapenos image

Steps:

  • In a small bowl, beat cream cheese and cumin until smooth. Beat in Monterey Jack cheese and cilantro. Spoon into jalapeno halves. , Place egg and cornflake crumbs in separate shallow bowls. Dip filling side of jalapenos in egg, then coat with crumbs. , Place on a greased baking sheet with crumb side up. Bake at 350° for 25-30 minutes or until top is golden brown. Serve immediately.

Nutrition Facts :

3 ounces cream cheese, softened
1/4 teaspoon ground cumin
2/3 cup shredded Monterey Jack cheese
1 teaspoon minced fresh cilantro
8 jalapeno peppers, halved lengthwise and seeded
1 large egg, lightly beaten
3/4 cup cornflake crumbs

BAKED JALAPENO POPPERS

Provided by Food Network

Categories     appetizer

Time 1h

Yield 2 dozen

Number Of Ingredients 18



Baked Jalapeno Poppers image

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.

12 fresh jalapeno peppers, halved lengthwise, stems, seeds and membranes removed
6 ounces cream cheese, softened
1 1/2 cups grated Monterey Jack or mozzarella cheese
1/2 teaspoon ground cumin
1/2 teaspoon cayenne, or less, to taste
2 large eggs
2 tablespoons milk
8 teaspoons Essence, recipe follows
1 cup panko crumbs, or fine dry breadcrumbs
1/2 cup all-purpose flour
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper

BAKED CREAM CHEESE JALAPENO POPPERS

After a number of unsatisfactory attempts at making deep-fried poppers, I modified a recipe by Emeril that is much easier than frying and everyone in our family agrees that these are at least as good as -- if not better than -- any fried poppers they have had! We love hot peppers and always make a lot of these from the ones we grow in our garden every year.

Provided by SANDYBREIT

Categories     Appetizers and Snacks     Vegetable     Jalapeno Popper Recipes

Time 35m

Yield 12

Number Of Ingredients 5



Baked Cream Cheese Jalapeno Poppers image

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.

Nutrition Facts : Calories 116.3 calories, Carbohydrate 3 g, Cholesterol 30.7 mg, Fat 9.9 g, Fiber 0.4 g, Protein 4.1 g, SaturatedFat 6.2 g, Sodium 204.7 mg, Sugar 0.8 g

8 ounces cream cheese, softened
1 cup finely shredded Cheddar cheese
1 ½ tablespoons taco seasoning mix
12 jalapeno peppers, halved lengthwise and seeded
2 tablespoons fine bread crumbs, or to taste

BAKED JALAPENOS

Make and share this Baked Jalapenos recipe from Food.com.

Provided by jellyko

Categories     High In...

Time 25m

Yield 25 each, 12 serving(s)

Number Of Ingredients 5



Baked Jalapenos image

Steps:

  • cut jalapenos in half and seed. Cook peppers in boiling water for about 5 minutes.
  • Combine cream cheese, shredded cheese, bacon, and worcestereshire sauce. stir well. Place heaping teaspoons into each pepper.
  • Place on baking sheet and bake at 400 degrees f. for 5 minutes. until cheese is melted.
  • let sit to room temperature.

Nutrition Facts : Calories 203.9, Fat 17.3, SaturatedFat 10.5, Cholesterol 53.5, Sodium 300.8, Carbohydrate 2.8, Fiber 0.8, Sugar 1.3, Protein 9.9

25 jalapeno peppers
1 1/2 teaspoons Worcestershire sauce
8 ounces cream cheese, softened
12 ounces sharp cheddar cheese, shredded
4 slices cooked bacon, crumbled

BAKED JALAPENO POPPERS

Jalapenos are stuffed with Cheddar cheese and cream cheese, with bread crumbs for a crunch. Baked to keep them healthier than the fried ones!

Provided by cheryl

Categories     Appetizers and Snacks     Vegetable     Jalapeno Popper Recipes

Time 40m

Yield 4

Number Of Ingredients 5



Baked Jalapeno Poppers image

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.

Nutrition Facts : Calories 136.9 calories, Carbohydrate 7.7 g, Cholesterol 30.5 mg, Fat 10.2 g, Fiber 1.1 g, Protein 5.9 g, SaturatedFat 6.2 g, Sodium 163.4 mg, Sugar 1.5 g

cooking spray
12 jalapeno peppers, halved lengthwise and seeded
2 ounces cream cheese, softened
2 ounces shredded Cheddar cheese
¼ cup panko bread crumbs

BAKED JALAPENO POPPERS

Made these last night as I had jalapeno peppers left but, alas, no dry ranch dressing. Aha! I found some ranch dressing in a bottle in my refrigerator so came up with this. Hope you enjoy them as much as we did. Time does not include the three hours of refrigerator time which is IMPORTANT so that the cheese does not melt and leak out before the bacon is done.

Provided by WiGal

Categories     Spicy

Time 1h

Yield 5 serving(s)

Number Of Ingredients 5



Baked Jalapeno Poppers image

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.

Nutrition Facts : Calories 251.6, Fat 23.7, SaturatedFat 8.3, Cholesterol 37.9, Sodium 434.5, Carbohydrate 2.5, Fiber 0.7, Sugar 1.4, Protein 7

9 fresh jalapenos
1 ounce low-fat cream cheese
1/4 cup ranch dressing, already made up
1/2 cup cheddar cheese
6 slices bacon, cut into thirds

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