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    You are in: Home / Recipes / Baked Jalapeno Poppers Recipe
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    Baked Jalapeno Poppers

    Baked Jalapeno Poppers. Photo by Hissy Hussy

    1/5 Photos of Baked Jalapeno Poppers

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Cilantro in Canada's Note:

    My husband loves these so much that each fall we pick a bushel of jalapeno peppers, fill them and freeze them. In fact we had to buy a second freezer just to accommodate these peppers. This recipe is courtesy of Emeril Lagasse. If you like these hot, leave in some seeds or membranes. The original recipe calls for 1/2 teaspoon cumin but I do not like it so I leave it out.

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    Serves: 6



    Units: US | Metric


    1. 1
      Using your food processor, combine cream cheese, cheese, cumin (if using) and cayenne until well mixed.
    2. 2
      In a separate bowl combine eggs, milk and 2 teaspoons of the Essence (or to taste).
    3. 3
      In another dish, mix together the breadcrumbs and 4 teaspoons of the Essence (or to taste).
    4. 4
      Using gloves, fill each pepper with about a tablespoon of filling depending on the size of the pepper. I find filling all the peppers first before moving on to the next step works best for me.
    5. 5
      Dip each filled pepper into the flour, then into the egg mixture and finally into the breadcrumbs.
    6. 6
      At this point the peppers can be frozen on cookie sheets. Just pop into the oven frozen when you need them.
    7. 7
      Cook at 350°F for 30 minutes on a greased pan. Easy release foil or parchment paper works well too.
    8. 8
      To cut down on the heat when eating, serve with sour cream.

    Ratings & Reviews:

    • on February 07, 2011

      These were delicious with a nice texture despite being baked rather than fried. I did include the cumin because we like it and used panko breadcrumbs. Try adding a little seedless raspberry jam alongside the sour cream for dipping - yum. Be sure to use something to line the pan before freezing or they will stick.

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    • on January 01, 2009


      Loved this, but when we made it we were out of cream cheese. Used Farmers cheese instead, which is a firm version of ricotta cheese. Quite tasty and I think we will keep this variation because I am not too much a fan of over sweet things anyway! I also happened to be short on Jalapeno peppers and used a few Anaheim's that I happened to have on hand. They were quite large and became a serving of one for any given person. Quite tasty and the difference in flavor was noticable.

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    • on April 09, 2008


      Wow - some of these puppies were hothothot! And others just a bit of heat and full of flavour. The family really liked them obviously - devoured the entire platter. There's a little more labour to them than just filling the peppers with cream cheese and wrapping some bacon around them but I couldn't help wonder what some bacon around these would be like?

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    Nutritional Facts for Baked Jalapeno Poppers

    Serving Size: 1 (134 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 273.4
    Calories from Fat 164
    Total Fat 18.2 g
    Saturated Fat 9.9 g
    Cholesterol 116.0 mg
    Sodium 328.6 mg
    Total Carbohydrate 15.3 g
    Dietary Fiber 1.3 g
    Sugars 2.7 g
    Protein 12.1 g

    The following items or measurements are not included:

    Emeril's Original Essence

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