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

    Average Rating:

    3 Total Reviews

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    • 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:

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