Baked jalapeño poppers. Forego the frying but keep all the goodness of Cheddar- and cream cheese-stuffed jalapenos with this recipe for baked jalapeno poppers. Forego the frying but keep all the goodness of Cheddar- and cream cheese-stuffed jalapenos with this recipe for baked jalapeno poppers. These baked ones are just as good and a lot healthier.
Baked Cream Cheese Jalapeno Poppers Baked Cream Cheese Jalapeno Poppers. These jalapeno poppers are stuffed with a spiced mixture of cream cheese and white cheddar cheese, then baked until the cheese is nice and melty. This is the ultimate game day or party treat! You can cook Baked jalapeño poppers using 10 ingredients and 11 steps. Here is how you cook it.
Ingredients of Baked jalapeño poppers
- It’s 7 of large jalapeño.
- Prepare 4 oz of cream cheese.
- Prepare 4 oz of hot breakfast sausage.
- You need 3/4 cup of Monterey Jack cheese grated.
- Prepare of Plain Japanese panko.
- You need 1 of large egg.
- Prepare 3/4 cup of AP flour.
- It’s 1/2 tsp of cayenne.
- It’s 1/2 of cumin.
- It’s 3 tsp of Emeril seasoning.
Lightly grease a baking sheet and set aside. Carefully slice peppers in half lengthwise. Scrape out and discard the seeds and membranes. One at a time, dredge in the flour, dip into the egg mixture, then dredge in the panko crumbs, pressing to coat.
Baked jalapeño poppers step by step
- Wash and slice the jalapeño in half but retain the stem membrane so it’s closed in the back.
- Add egg to a bowl with 1 tsp Emeril essence and beat.
- Add flour to a bowl along with 2 tsp Emeril essence.
- Add 1 cup panko to a 3rd bowl.
- Cook the sausage until cooked and crumbled then drain on a paper towel..
- Mix the sausage, cream cheese, Monterey Jack, cayenne and cumin together really well..
- Evenly stuff each jalapeño with about a tbsp of the mixture, or as even as you can, and pack well..
- Start your oven to 350.
- Dredge each jalapeño in the flour then the egg and then the panko pressing the panko lightly on the top and the bottom into the panko, you won’t get a ton on the bottom so don’t sweat it. (This is when I use my olive oil sprayer to lightly spray the top of the panko so it will brown nicely but it’s optional).
- Place in the oven for 25 minutes and then crank to 500 to 550 broil for about 5 minutes until the top is brown, watch close..
- I serve mine with a spicy ranch but choose what you like, enjoy!.
Lightly grease a baking sheet and set aside. In a bowl, cream together the cream cheese, Monterey Jack cheese, cumin, and cayenne. I explored the internet and included many recipes from "allrecipes" for the best tasting jalapeno popper. I chose this recipe based on the baking method rather then fried. I followed this recipe to the "T" and found it easy to pipe in the filling (using the ol' corner of baggie method) and gently rolling the peppers in milk/egg then cornflake.