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

Reviews for Baked Jalapenos

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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!"

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


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.)"

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.


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