Cajun Jalapeno Poppers

Recipe by Lande Hoffman
READY IN: 45mins


  • 18
    fresh fresh jalapeno peppers
  • 6
    ounces cream cheese
  • 3
    ounces of shredded cheese (cheese of your choice or any mixture, I use 2 or more of the following parmesan, cheddar, colby, ric)
  • progresso breadcrumbs
  • 1
    clove pressed garlic
  • 12
    ounce olive oil
  • 2
    tablespoons finely chopped green onions
  • 12
    teaspoon chopped cilantro (optional)
  • 12
    slices pimientos, finely chopped
  • 3
    pinches cayenne pepper (1tablespoon or to taste)
  • Optional additions
  • 1
    ounce finely chopped mushroom (optional)
  • 2 -3
    ounces of finely chopped cooked meat (crawfish,ground meat or sausage) (optional)
  • queso sauce (optional)
  • sour cream (optional)
  • picante sauce (optional)
  • ranch dressing (optional)


  • Halve the jalapenos leaving the stem attached, de-vein and seed them.
  • Setting the halved jalapenos and bread crumbs aside, mix all of the other ingredients together.
  • Take your mixture and completely fill the jalepeno cavities to their brim and set aside.
  • Put bread crumbs on a flat plate.
  • Take jalapeno halves, one at a time, and roll cheese side only in bread crumbs and place cheese/crumb side up on a baking pan Once completed if you like a thick crumb layer, you can repeat this step.
  • If you do not intend to bake finished product skip the rolling part and just lightly sprinkle the top of the jalepenos with the bread crumbs.
  • Bake at 350 for 15 minutes or until mixture starts to bubble.
  • I like to refrigerate at least 1 hour prior to baking Sometimes I prepare the day before, cover and refrigerate.
  • Serve warm, room temperature or chilled with any or all of the recommended sauces.