ROASTED JALAPENO POPPERS
Provided by Rachael Ray : Food Network
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F.
- Cut 1/3 of each pepper off lengthwise and scoop out the seeds. Place on a baking sheet. If peppers do not sit flat on the baking sheet, slice a thin piece off the bottom of the pepper so it will not roll around.
- Mash the feta, cream cheese, shredded cheese, cilantro, and onion together and stuff the peppers with the mixture. Roast for 15 to 18 minutes, or until the peppers are tender and the cheese is brown at the edges and bubbly.
BAKED JALAPEñO POPPERS
This lightened-up baked jalapeño popper recipe will be a big hit! They're stuffed with fresh, herbed cream cheese, and topped with a crispy and irresistible barbecue potato chip topping. Plus, they're vegetarian and gluten free. Recipe yields 12 stuffed peppers.
Provided by Cookie and Kate
Categories Appetizer
Time 35m
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up. Cut off one-third of each pepper lengthwise (see photos). Use a small spoon (a serrated grapefruit spoon works great) to scoop out the seeds and membranes from each pepper, and discard those pieces.
- In a bowl, combine the cream cheese, 1/4 cup chopped cilantro and green onion, garlic powder, onion powder and salt. Stir to combine.
- Stuff the peppers with the cream cheese mixture (you might have a small amount left over). Top each of the peppers with a small mound of cheese lengthwise.
- Bake for 10 to 13 minutes, until the cheese is bubbling and starting to turn golden.
- Meanwhile, place a big handful of chips in a food processor and process until the chips are broken into tiny pieces (or, you can crush them under a rolling pin). Stir the feta, if using, and the remaining 1 tablespoon of cilantro and green onion into the chips.
- Transfer the jalapeño poppers to a large serving dish and top each pepper with the crushed chip mixture. Serve!
Nutrition Facts : ServingSize 2 jalapeño poppers, Calories 202 calories, Sugar 2.9 g, Sodium 303.1 mg, Fat 17.4 g, SaturatedFat 9.5 g, TransFat 0.1 g, Carbohydrate 7.4 g, Fiber 1.1 g, Protein 4.9 g, Cholesterol 47.2 mg
BAKED JALAPENO POPPERS
Steps:
- Preheat the oven to 350 degrees F. Lightly grease a baking sheet and set aside.
- In a bowl, cream together the cream cheese, Monterey Jack cheese, cumin, and cayenne.
- In a small bowl, beat together the eggs, milk, and 2 teaspoons of the Essence. In a shallow dish, combine the panko crumbs and remaining 4 teaspoons of Essence. In a third dish, combine the flour and remaining 2 teaspoons of Essence. Spread 1 tablespoon of the cheese mixture into the middle of each jalapeno half. One at a time, dredge in the flour, dip into the egg mixture, then dredge in the panko crumbs, pressing to coat. If necessary, repeat the process. Place the coated peppers, cut side up, on the prepared baking sheet and bake until the filling is runny and the crust is golden, about 30 minutes.
- Remove from the oven and serve immediately with cold beer.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
BAKED JALAPEñO POPPERS
These Baked Jalapeño Poppers are easy to make, and they feed a crowd. They're stuffed with cream cheese, cheddar, and bacon!
Provided by A Food Folks and Fun original!
Categories Appetizer
Time 43m
Number Of Ingredients 8
Steps:
- Move the oven rack to the middle position and preheat to 400 degrees F.
- Line a standard size cookie sheet with foil. Lightly grease the foil with nonstick cooking spray.
- Slice the jalapeños peppers in half lengthwise. Clear the peppers of seeds and the white membranes.
- Add cream cheese, cheddar, onion powder, garlic powder, salt, pepper, and all but 2 Tablespoons of the crumbled bacon to a medium bowl (reserve 2 Tablespoons of crumbled bacon for the topping). Use a handheld mixer to beat the mixture until creamy and combined, about 1 minute.
- Use a spoon to fill each jalapeño with the cream cheese mixture, and place them on the prepared cookie sheet.
- Sprinkle the reserved bacon over the poppers.
- Bake for 20-25 minutes, or until the poppers are bubbly.
- Let the jalapeño poppers cool for 3 minutes, and then serve.
Nutrition Facts : Calories 153 kcal, Carbohydrate 2 g, Protein 5 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 38 mg, Sodium 289 mg, Fiber 1 g, Sugar 1 g, ServingSize 2 poppers
BAKED JALAPENO POPPERS
Jalapenos are stuffed with Cheddar cheese and cream cheese, with bread crumbs for a crunch. Baked to keep them healthier than the fried ones!
Provided by cheryl
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
- Fill each jalapeno pepper half with cream cheese, Cheddar cheese, and bread crumbs, respectively, and arrange peppers on the prepared baking sheet.
- Bake in the preheated oven until jalapenos are tender and cheese melts, about 20 minutes.
Nutrition Facts : Calories 136.9 calories, Carbohydrate 7.7 g, Cholesterol 30.5 mg, Fat 10.2 g, Fiber 1.1 g, Protein 5.9 g, SaturatedFat 6.2 g, Sodium 163.4 mg, Sugar 1.5 g
BAKED CREAM CHEESE JALAPENO POPPERS
After a number of unsatisfactory attempts at making deep-fried poppers, I modified a recipe by Emeril that is much easier than frying and everyone in our family agrees that these are at least as good as -- if not better than -- any fried poppers they have had! We love hot peppers and always make a lot of these from the ones we grow in our garden every year.
Provided by SANDYBREIT
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 35m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with foil or parchment paper.
- Blend cream cheese, Cheddar cheese, and taco seasoning together in a bowl; spread into jalapeno halves and arrange onto prepared baking sheet. Sprinkle bread crumbs over the cheese filling.
- Bake until the peppers are just tender, 20 to 30 minutes.
Nutrition Facts : Calories 116.3 calories, Carbohydrate 3 g, Cholesterol 30.7 mg, Fat 9.9 g, Fiber 0.4 g, Protein 4.1 g, SaturatedFat 6.2 g, Sodium 204.7 mg, Sugar 0.8 g
BREADED JALAPENO POPPERS
Best poppers I've ever eaten. These freeze very well after frying, so you can make them ahead of time for a party and just reheat them.
Provided by Geema
Categories Lunch/Snacks
Time 1h15m
Yield 50 poppers
Number Of Ingredients 7
Steps:
- Remember to wear some disposable gloves when working with jalapeno peppers-- and don't touch your face!
- If you don't have any plastic gloves, I have slipped my hands into baggies to protect them from the oils that can really burn and sting for hours.
- In a medium bowl, mix the cream cheese, and pepper jack cheese.
- In a pot of barely simmering water, blanch the pepper halves for 2 minutes, drain and dry thoroughly.
- Spoon mixture into the jalapeno pepper halves.
- Put the milk and flour into two separate small bowls.
- Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each.
- Allow the coated jalapenos to dry for about 10 minutes.
- Dip the jalapenos in milk again and roll them through the breadcrumbs.
- Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.
- In a medium skillet, heat the oil to 365 degrees F (180 degrees C).
- Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown.
- Remove and let drain on a paper towel.
Nutrition Facts : Calories 63, Fat 4, SaturatedFat 2.3, Cholesterol 12.2, Sodium 64.7, Carbohydrate 4.5, Fiber 0.4, Sugar 0.7, Protein 2.3
JALAPENO POPPERS
Pack extra flavour into these irresistible chillies with plenty of cream cheese and mozzarella. Ideal party food
Provided by Good Food team
Categories Side dish, Snack, Treat
Time 30m
Number Of Ingredients 8
Steps:
- Take one whole chilli and using a small sharp knife make an incision along the length without cutting all the way through. Open up the cavity and using the end of a teaspoon scrape out and discard the seeds and the membrane. It's very good idea to wear gloves when you're preparing chillies in this way, and make sure you wash your hands thoroughly afterwards. Repeat with all the other chillies.
- Mix the cream cheese with the mozzarella, season with salt and pepper then use it to fill the chillies. Push them gently to close them up and wipe off any excess.
- Put the flour, egg and breadcrumbs in separate shallow bowls or dishes and roll the stuffed chillies first in the flour then egg then breadcrumbs then repeat so they get a good double coating.
- Heat the oil in a large saucepan until it reaches 160C. Carefully lower the chillies into the oil using a slotted spoon and deep fry in batches for around 2-3 mins or until deep golden brown. Transfer to a plate lined with kitchen paper to soak up the excess oil.
- Once the chillies are fried season them with pepper and salt and spread out on a plate or board so everyone can help themselves. Great with beer and a movie.
Nutrition Facts : Calories 350 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 0.7 milligram of sodium
BAKED JALAPENO POPPERS - 3 POINTS
Make and share this Baked Jalapeno Poppers - 3 Points recipe from Food.com.
Provided by KelBel
Categories Peppers
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.
- In a medium bowl, combine cream cheese, cheddar cheese and mayonnaise; mix well and set aside.
- Halve jalapenos lengthwise and remove seeds (wear gloves if possible). Stuff jalapeno halves with cream cheese mixture.
- Place egg substitute in a shallow dish. Place Panko bread crumbs in a separate shallow dish.
- Dip stuffed jalapeno halves into egg substitute and then roll in bread crumbs to coat.
- Transfer jalapenos to prepared baking sheet and coat with cooking spray.
- Bake until filling is bubbly, about 30 minutes. Serve hot.
Nutrition Facts : Calories 158.5, Fat 5.5, SaturatedFat 2.7, Cholesterol 13.9, Sodium 342.8, Carbohydrate 18, Fiber 1.8, Sugar 3.5, Protein 9.2
BAKED JALAPENO POPPERS
Made these last night as I had jalapeno peppers left but, alas, no dry ranch dressing. Aha! I found some ranch dressing in a bottle in my refrigerator so came up with this. Hope you enjoy them as much as we did. Time does not include the three hours of refrigerator time which is IMPORTANT so that the cheese does not melt and leak out before the bacon is done.
Provided by WiGal
Categories Spicy
Time 1h
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- Wear plastic gloves, wash off outside of jalapenos, cut off tops, slice in half lengthwise, deseed, and cut out the white membrane the best you can.
- Mix together the cream cheese, ranch salad dressing, and cheese.
- Fill peppers with salad mixture.
- Wrap each pepper in bacon.
- Set on rack so that later the popper is out of the dripping bacon grease, put rack on plate, and refrigerate for 3 hours or freeze for 15 minutes.
- Preheat oven to 400 degrees.
- Set rack inside a cookie sheet that has edges to catch the drippings.
- Bake about 30 minutes, or until bacon is done.
Nutrition Facts : Calories 251.6, Fat 23.7, SaturatedFat 8.3, Cholesterol 37.9, Sodium 434.5, Carbohydrate 2.5, Fiber 0.7, Sugar 1.4, Protein 7
BAKED JALAPENO POPPERS
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.
Provided by Cilantro in Canada
Categories < 60 Mins
Time 1h
Yield 24 poppers, 6 serving(s)
Number Of Ingredients 10
Steps:
- Using your food processor, combine cream cheese, cheese, cumin (if using) and cayenne until well mixed.
- In a separate bowl combine eggs, milk and 2 teaspoons of the Essence (or to taste).
- In another dish, mix together the breadcrumbs and 4 teaspoons of the Essence (or to taste).
- 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.
- Dip each filled pepper into the flour, then into the egg mixture and finally into the breadcrumbs.
- At this point the peppers can be frozen on cookie sheets. Just pop into the oven frozen when you need them.
- Cook at 350°F for 30 minutes on a greased pan. Easy release foil or parchment paper works well too.
- To cut down on the heat when eating, serve with sour cream.
Nutrition Facts : Calories 273.4, Fat 18.2, SaturatedFat 9.9, Cholesterol 116.1, Sodium 328.6, Carbohydrate 15.4, Fiber 1.3, Sugar 2.8, Protein 12.1
JALAPENO POPPERS
The flavor of the peppers come through, but the cheese and bacon put some of the fire out. I believe the "tenderfoot" would even like these. I have even frozen these with good success.
Provided by Miss Annie
Categories Southwestern U.S.
Time 40m
Yield 20 Pieces
Number Of Ingredients 3
Steps:
- Cut jalapenos in half and remove seeds and veins.
- (Use gloves to work with peppers).
- Fill jalpenos with cream cheese and wrap a slice of bacon around each one.
- Secure with a toothpick.
- Bake at 425 degrees until bacon appears to be done, about 15-20 minutes.
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