June 15, 2012

Baked Jalapeno Poppers {Eating the Alphabet - Letters I & J}

Filled with a combination of sharp cheddar, cream cheese, and spices, Baked Jalapeno Poppers pack a wonderfully delicious spicy punch without the fat of frying.

I'm joining the Eating the Alphabet! challenge hosted each month by Brenda of Meal Planning Magic

The Eating the Alphabet! challenge is a group of bloggers who, each month, will choose a recipe featuring a FRUIT or VEGETABLE or GRAIN or BEAN/LEGUME from a different set of alphabet letters.  Recipes can be sweet or savory, as long as they feature a selection from the month's designated set of letters. 

How fun is that??  And as a 1st grade teacher, how can I possibly resist a challenge named after the alphabet and modeled after the children's book of the same name?  Well, obviously I can't.

Now, I am joining the challenge midstream, so we're on letters I or J this month.  I or J????  To my brain, that left me with either Iceberg lettuce or Jalapenos to choose from.  Couldn't come up with anything else.  Nope, nothin'.  But that's totally okay with me ... 'cause I've been wanting to make these Baked Jalapeno Poppers from Cabot Creamery for quite some time.  Here was just the motivation I needed!

And, oh wow!!!! - Are these Baked Jalapeno Poppers ever delicious!  When my husband-of-few-words ... from whom it's a HUGE compliment to get a quiet "it's good" about food ... ate his first popper he said ... and I quote ... "They're good.  Excellent, excellent, excellent.  Mmm!"

That's THREE excellents!  With emphasis!!  That's an incredibly enormous endorsement from the hubby, my friends.

The steps to put these baked jalapeno poppers together sound a bit cumbersome, but they're really not ... especially if you have your 'assembly line-up' ready ... fill, egg dip, panko, pan ... fill, egg dip, panko, pan ... Repeat, repeat, repeat.  The poppers actually come together quite quickly, so please don't be scared away.

Here's my 'assembly line-up,' all ready to go:

Mix up a filling of grated sharp cheddar cheese, cream cheese, and chili powder.  Stuff a little bit of the cheese filling into emptied-out jalapeno halves.  I found the easiest way to do the stuffing (and the whole popper assembly process, for that matter) was with the best kitchen utensils I have - my hands!

After filling, dunk each jalapeno half in egg ...

... and then roll it around in panko bread crumbs.  (You could also use regular unflavored bread crumbs, but panko crumbs, which are bigger and crunchier than regular crumbs, give such a wonderful texture and crunch to the poppers!)

Place the filled jalapeno poppers on a baking sheet, and bake them up until they're golden brown.

Serve some sour cream alongside your baked jalapeno poppers for dipping, and you've got a most-excellent spicy treat.  Ummm, you may want to have a beverage handy, though ... these do pack quite a spicy punch.  A wonderfully delicious spicy punch!

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Baked Jalapeno Poppers
Source:  Adapted from Cabot Creamery in Cabot, Vermont
(Printable recipe)
12 jalapeno peppers
4 oz. extra sharp cheddar cheese, grated (I use Cabot)
3 oz. cream cheese
1/4 tsp. garlic powder
1/4 tsp. chili powder
2 large eggs
3/4 c. panko bread crumbs
1/2 tsp. salt
Sour cream (for dipping)

Peppers and Filling:
1.  Cut each jalapeno pepper in half lengthwise.  Scrape out and discard seeds and ribs.

2.  In a small bowl, combine cheddar cheese, cream cheese, garlic powder, and chili powder.

Prepare Your Assembly Line:
3.  In a small shallow bowl, lightly beat eggs until frothy.  In another small shallow bowl, mix together panko bread crumbs and salt.  Lightly spray a baking sheet with cooking spray.  Arrange your 'assembly line' for easy preparation - halved jalapenos, cheese filling mixture, beaten eggs, panko, and then your prepared pan.

Popper Assembly:  
4.  Fill each jalapeno pepper half with a little of the cheese mixture (I found it easiest to just press the cheese filling in with my fingers).  Roll each pepper half in egg, and then in panko (the panko will stick a lot to the cheese filling, but just a little to the jalapeno itself).  Place each pepper on the baking sheet.

5.  Bake at 325 degrees until tender and lightly browned, about 30 minutes.  Serve warm with sour cream for dipping.



  1. I love jalapeno poppers & these being baked makes me love them more. I'd love you to share over at Whatcha Whipped Up Wednesday

    1. I love them, too, Dawn! I'll be over to party with you on Wednesday!!

    2. I make these as well, the only difference is I put finely chopped fresh garlic, and Italian seasoning in the mix of cream cheese and cheese. I also use Italian seasoned panko bread crumbs. either way they are yummy. I am always asked to bring these to get together's. I have also kept added cream cheese put a shrimp on top, put the other half jalapeno on top and wrap with bacon. Bake the same. These are to die for...

  2. These look so delcious! I love to have these when I go out to restaurants but these look easy and I'm sure much better for you since they're baked. I'm glad you joined our challenge!

    1. They are indeed pretty easy, Brenda ... and DEE-licious! Thanks so much for including me in the challenge. I'm really enjoying it.

  3. Oh wow, these look delicious =)

    Visiting from Flamingo Toes

  4. Oh those Jalepeno poppers look sooooooo good! Definitely making these! Stopping by from the ATR link party!

  5. These look delicious. I am pinning it to try :)

  6. I just made the poppers for my family, they loved them. I would like to make them for the 4th but I bet I would need about 100 lol. Thanks for posting to stone gable. Lena

  7. I love poppers and these look yummy. I will be making up a batch of these for sure!

  8. What a great idea! I can't wait to try your recipe. Blessings, Dani

  9. I love this idea! Everybody at my house will love them!!

  10. Newest GFC follower. Love that you have the steps layed out. Perfect! Love for you to follow back. Found you from The Girl Creative hop ;)


  11. Just a quick note to tell you that I have featured these today over at Whatcha Whipped Up Wednesday. Thanks so much for linking up & hope to see you there this week!

  12. I wanted to let you know that I am passing the Sunshine Award along to you! Here's a link with some more info sunshine Award

  13. Just pinned your great recipe, thanks for sharing on Full Plate Thursday and hope you are having a great week end!
    Miz Helen

  14. I let my peppers sit out on the counter and they will turn red and
    somewhat milder. This recipe looks so delish. Wonder how it would work
    with poblano pepppers?

    1. I think it would work perfectly with poblano peppers!

  15. I made these after my husband requested jalapeño poppers for his birthday. They turned out great! I think my jalapeños were unusually large, thoug, because I had to make a double batch of the cheese mixture and cook them for an extra 15 minutes. But I think I will make them again for a party this weekend!

  16. I made these for Super Bowl Sunday. They are outstanding..and so easy!! My hubby, who does NOT eat jalapeno anything ate half of what I made and said I should make them again!! Good recipe. Thanks. I love poppers, but hate to fry them so this recipe is perfect!

    1. I'm so glad you and your husband enjoyed them! Thanks so much for stopping back by to let me know how they worked out for you. They are A LOT easier than frying, aren't they?

  17. These look great! Thanks for sharing the recipe :)

  18. I'm planning on making these for a party tomorrow evening. Since you said the breadcrumbs hardly stick to the pepper itself, I was wondering if the egg is necessary? (My sister-in-law is allergic.) Do you think the Panko will stick to the cheese mixture without the egg?

    1. You know, I bet you can do them without the egg. I'm thinking a little less panko may stick, but you should still get a good bit of crunch from what DOES stick on the cheese mixture. If you try it, I'd love to hear how it goes! Enjoy!

  19. My boys love these....can these be frozen and then take out and put straight in the oven or do I need to thaw??/

    Please let me know.

    1. I see no reason why these can't be frozen & then go straight from freezer to oven ... you probably just need to increase the baking time a tad. But it should work. Enjoy!


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