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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.
  • Total Time
    Prep: 20 min. Bake: 25 min.
  • Makes
    16 appetizers

Ingredients

  • 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

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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
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