Back to Baked Jalapenos

Print Options


Card Sizes

Baked Jalapenos Recipe

Baked Jalapenos Recipe

This baked version of jalapeno poppers was developed by our home economists. The crunchy topping nicely complements the creamy filling.
TOTAL TIME: Prep: 20 min. Bake: 25 min. YIELD:16 servings


  • 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.

Nutritional Facts

1 serving (1 each) equals 58 calories, 4 g fat (2 g saturated fat), 23 mg cholesterol, 75 mg sodium, 4 g carbohydrate, trace fiber, 2 g protein.

Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.