Baked Jalapenos Recipe

4.5 4 8
Baked Jalapenos Recipe
Baked Jalapenos Recipe photo by Taste of Home
Publisher Photo

Baked Jalapenos Recipe

Read Reviews
4.5 4 8
Publisher Photo
This baked version of jalapeno poppers was developed by our home economists. The crunchy topping nicely complements the creamy filling.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.

Ingredients

  • 1 package (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 egg, lightly beaten
  • 3/4 cup cornflake crumbs

Directions

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. Yield: 16 appetizers.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Baked Jalapenos in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p223

Nutritional Facts

1 each: 58 calories, 4g fat (2g saturated fat), 23mg cholesterol, 75mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 2g protein.

  • 1 package (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 egg, lightly beaten
  • 3/4 cup cornflake crumbs
  1. In a small bowl, beat cream cheese and cumin until smooth. Beat in Monterey Jack cheese and cilantro. Spoon into jalapeno halves.
  2. Place egg and cornflake crumbs in separate shallow bowls. Dip filling side of jalapenos in egg, then coat with crumbs.
  3. 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. Yield: 16 appetizers.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Baked Jalapenos in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p223

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBaked Jalapenos

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
grandmascooking22 User ID: 5357761 242202
Reviewed Jan. 21, 2016

"We really enjoyed these! I didn't use the egg. We didn't have the cornflakes so I used Panko crumbs instead and just pressed them on top of each pepper. They were crunchy and very good!"

MY REVIEW
2nwv68a5 User ID: 3308995 97278
Reviewed Oct. 27, 2012

"LIKE EVERYTHING THAT IS HOT."

MY REVIEW
HOGWriter User ID: 3126553 112532
Reviewed Jun. 6, 2012

"Kudos to minliz64 for the crushed tortilla chip idea - it was awesome! (Note: we didn' bother with the egg either.) Consider baking these on foiled lined baking sheet to make clean-up easier (and lots quicker if you have guests.)"

MY REVIEW
minliz64 User ID: 4566610 72350
Reviewed May. 7, 2010

"I doubled the recipe. I used crushed tortilla chips instead of corn flakes. You don't need the egg, the crumbs will stick to the filling.

VERY GOOD!"

Loading Image