Cajun Jalapeno Poppers
photo by Bergy
- Ready In:
- 45mins
- Ingredients:
- 16
- Serves:
-
6-8
ingredients
- 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
- 1⁄2 ounce olive oil
- 2 tablespoons finely chopped green onions
- 1⁄2 teaspoon chopped cilantro (optional)
- 12 slices pimientos, finely chopped
- 3 pinches cayenne pepper (1tablespoon or to taste)
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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)
directions
- 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.
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Reviews
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I made these for dinner tonight. I used low fat cream cheese, the optional cilantro and the optional mushrooms. I used 9 jalapeno and 9 mini sweet peppers because we have some members of our family who can not stomach hot things. I also reduced the cayenne pepper to one pinch. I wanted to make sure that it had flavor but not heat. I didn't have the called for bread crumbs so I used a mix of panko and fresh ground Italian seasoning. While they took longer to cook than called for, they were a success. We served them with some hickory smoked Sloppy Joe's. Yum!
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These were really hot, I was afraid it was too much cayenne (used a full tablespoon), but the Cajun folks at the party couldn't get enough. I followed the suggestion of sauteing the peppers in beer first, I left out the pimientos, and used a mixture of colby jack and cheddar (in addition to the cream cheese).
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these did not turn out very well but i will contribute that to me being in a hurry and short on ingredients, rather than the recipe. i didn't have nearly enough cream cheese so I made up for it with mozerella, ricotta, and parmesan. I also did not saute the peppers as suggested. Mine turned out bland and too dry. but i will try them again soon and actually follow the recipe which seems pretty sound.
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These were excellent! I was wondering what to do with some of my bumper crop of Jalapenos this year and ran across this recipe. I made them as directed (except for the initial saute). I flash froze them on a cookie sheet then threw them in a freezer bag. I baked them double time from frozen with great results. They're all gone now so I have to freeze more for football games this year! Thanks very much for the recipe Lande!
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Tweaks
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Loved the flavours in these and the nice zing! I jused panco crumbs too and tried munster cheese instead of regular cream cheese, the taste was great but they overmelted and didn't look so nice, messy but very tasty. next time I'll use the proper cream cheese. Didn't take a photo because Bergy's looks perfect. Thanks for shring a keeper!!
RECIPE SUBMITTED BY
Lande Hoffman
Humble, 0
I live in Kingwood Texas and and am a retired Traffic Controller from Houston Center. I enjoy playing golf and and making up new recipes. I am originally from New Orleans and like to cook with a lot of spices (hot)