Baked Jalapeno Poppers

by cookingwithauntjuju.com

What do you do with a bumper crop of jalapeno peppers? Make jalapeno poppers – that’s what I did.  Yes, all of these jalapenos came from 1 plant.  If you are looking for an easy appetizer to serve or for any occasion these delicious poppers are the answer.   I had this rack to make them on the grill but  I did not like the recipes.   Now, why did I buy this gadget – well it is just one of those few bad purchases I have made!

So, I forgot about  that idea and after some searching I found this recipe by Emeril Lagasse.  His recipes are frequently good and always a little, or a lot, spicy!  Besides, I have wanted to make his Creole seasoning for other recipes and this was the perfect opportunity.  I would only change the amount of cayenne and other than that I followed his recipe completely. Emeril says to serve immediately with a cold glass of beer – any cold drink would be good!

Because his poppers are so spicy I have included a mild dip for those who would like one.  An onion dip would be great also… see WW Caramelized Onion Dip.

These poppers  are absolutely delicious – probably the best I have ever tasted.  There is a lot of heat in these poppers which I love but I think I will “tame” them a little by cutting back on Emeril’s Essence or Creole seasoning.

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Baked Jalapeno Poppers

  • 12 fresh large jalapenos, halved lengthwise, stems, seeds and membranes removed
  • 6 oz. cream cheese, softened
  • 1-1/2 cups Monterey Jack cheese, grated (use any cheese you would like)
  • 1/2 tsp. ground cumin
  • 2 large eggs
  • 2 tbsp. milk
  • 6 tsp. Emeril’s Essence (see below)
  • 1 cup panko bread crumbs
  • 1/2 cup flour

Preheat the oven to 350°F.  Either grease a baking sheet or use parchment paper like I did.

In a small bowl combine the cream cheese, Monterey Jack cheese, cumin and cayenne if using.   I might leave out the cayenne here as the recipe is quite hot.

In another bowl beat together the eggs, milk and 1 tsp. of the Essence.  In a shallow dish mix the panko crumbs and 4 tsp. of Emeril’s Essence.  In a third bowl combine the flour and 1 tsp. of Essence.

Spread 1 tbsp. of the cheese into the middle of each jalapeno half.  Dredge them in flour, then the egg, followed by the Panko crumbs pressing to coat.  Place the poppers on a prepared baking sheet cut side up.  Bake for about 30 minutes, until nicely browned and the cheese is oozing out.

Emeril’s Essence

  • 2-1/2 tbsp. paprika
  • 2 tbsp. salt
  • 2 tbsp. garlic powder
  • 1 tbsp. black pepper
  • 1 tbsp. onion powder
  • 1 tbsp. cayenne pepper
  • 1 tbsp. dried oregano
  • 1 tbsp. dried thyme

Combine above ingredients and mix well.  Store in a covered container.

Mild Dip for Jalapeno Poppers

  • 1/4 cup plain low-fat Greek yogurt
  • 1/8 cup regular or almond milk
  • 1/4 tsp. onion powder
  • 1/2 tsp. garlic powder
  • dash or two of salt
  • dash of  dill
  • 1  tsp. fresh parsley, minced

Combine above ingredients and mix well.   Because I used plain, low-fat yogurt and also unsweetened almond milk I added just a little Splenda to balance the flavors.

Recipe by cooking with aunt juju http://cookingwithauntjuju.com/2014/10/03/baked-jalapeno-poppers/  

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52 thoughts on “Baked Jalapeno Poppers”

  1. Yum! I love the pepper rack! I am also like that these are baked and not fried – that way I can eat more 😉 Looks awesome! Happy Fall and FF!

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  5. I am with you on the grilled jalapeno poppers. I don’t like them. I also bought one of these racks, and now it sits in the back of my cupboard. I love the idea of baking these. The jalapeno would get more tender and the flavors all get to cook together!

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  6. That is a lot of jalapeño peppers from ONE plant!! And that rack is quite cute – i am sure that you will come up with a fantastic recipe using it. But my goodness, these cheesy stuffed breaded and baked poppers look amazing – I can almost taste them!! And I imagine that they are very moreish! Thank you for bringing these gorgeous bites to the party – Happy Fiesta Friday!!

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    • Thank you Selma – the plant fell over so I just decided to pick them all before the cold nights arrived! The rack is cute (that’s why I bought it – practical – I am not so sure. Better to bake them in the oven 🙂

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  8. Hahhah…I have one of those popper racks, and I never use mine either! The recipes were all misses. Though I have seen “smores” made in a similar rack using ice cream cones instead of grahams…just an idea. 🙂

    As for your recipe…yummy! Looks like you found the perfect use for your bumper crop! A delicious mix of spicy and cheesy…a perfect game time snack with beer to wash them down. <3

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    • You, Julie (above comment) and I are alike – we fall for kitchen gadgets. Most of them usually work but I am not so sure about this popper rack. I had more peppers than I could begin to use but at least they keep for awhile in the refrigerator. Emeril always has some good recipes and he is a New Orleans chef all of the way 🙂

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  9. I’ve always wanted to make these!! They look SOOOOO good, wow I’m dying! I just made some comeback sauce that would be so perfect with these too, I might just have to whip some up! What a perfect appetizer for football season 😉 Thanks for sharing!

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  10. Lucky you! What a beautiful collection of peppers 🙂 I’ll keep this recipe for the next party, it just sounds such a wonderful party food.
    Happy FF,
    Ginger

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  12. I LOVE these popper! But, I had never thought of making them before! This is brilliant and I know that they are immensely more tasty than the store-bought ones! Thanks for this awesome recipe, Judi! 😀

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  13. I’m having a bit of an attack right now for these, they look fabulous. I have a fondness for deep fried and cheesy hand held foods . . . glad these are not deep fried though!

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  21. Judi you wont believe this – I have been lthinking about halopeno poppers and here you come with this fantastic recipe and great instructions! I can’t wait to try these! Btw, I see that you cut the peppers in half. Would it be ok just to slit them and stuff with the filling? I am wondering if that might be easier?

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    • Thanks Indu – these are great finger food! You could slit them – they might be harder to eat as finger food (twice the size) unless they were pretty small. I never mind experimenting so give it a try 🙂

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    • Now, I see why you might have asked about cutting them in half Indu as one of Jhuls guest posts made some and that is what she did. If I made them over again I would still cut them in half, remove the seeds, stuff them, bread them and bake them 🙂

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  25. Haha! Judi, you made me laugh…I tend to buy gadgets a lot. Sometimes they’re the best thing I ever bought…and sometimes I stand there and look at it wondering what was I thinking…and it sits in the box, taking up space! I’m sure you’ll come up with something brilliant to use the rack for!!
    I have to say that these poppers look incredible. I sat here for a minute, mesmerized by that glorious cheese, and the crunchy breading. I am definitely going to try them, loving the fact that they’re baked, and not fried. I just hate the smell of the house when I actually do fry something…and then usually end up doing it outside…and it turns into this whole fiasco of setting up… So, kudos for the baked popper!! Awesome recipe. I can’t wait to try it! <3

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    • For $20.00 I better figure out a good recipe for grilling some poppers with that gadget! I am with you Prudy – I do not like the smell of fried food and baked is always a better alternative. Emeril always comes through with a good recipe – hope you try them. Cheesy, crispy and spicy jalapenos – yum – I need to make them again 🙂

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