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Saturday, July 9, 2011

Baked Jalapeno Poppers {Servin’ It Up Saturday}


These baked jalapeno poppers make the perfect appetizer!  Jalapeno peppers are stuffed with cheese, coated in bread crumbs, then baked.  With this simple and delicious recipe, you’ll never miss the fried version!


My hubby recently came home with 40 pounds of jalapenos…that’s A LOT of jalapenos!!  So I gave a lot away and then got creative…we tried a variety of recipes using jalapenos and then froze the rest.  We’re definitely set with jalapenos for awhile!! 

This is a recipe we came up with by taking several jalapeno popper recipes and combining them together to create this amazing recipe!  We hope your family enjoys it as much as ours.

  Now for the recipe!


Cut jalapeno peppers lengthwise, cut off the stem, and scoop out the seeds.  **Make sure you wear gloves while you seed jalapenos or your hands will burn FOREVER! I learned that lesson the hard way!**

Preheat your oven to 350 degrees.


Combine the cream cheese and cheddar cheese in a medium bowl.  Stuff the peppers with the cheese filling using a spoon.


Using two bowls, fill one with milk and fill the other with bread crumbs. 


Dip the peppers in the milk and then place into the bread crumbs.  Place the bread crumb covered pepper onto a greased cookie sheet.


After all of the filled peppers have been coated once with milk and bread crumbs, it’s time for the second coating.  Dip each pepper into the milk and bread mixture again.  Place them back onto your greased cookie sheet.  Lightly spray the peppers with a little more cooking spray.


Bake in the oven for about 20 to 25 minutes, until golden brown.  Remove from the oven and serve immediately.  {We especially like them dipped in Ranch!}

These can also be made ahead of time and then baked when ready to serve. 


Baked Jalapeno Peppers

Recipe by Sweet Peas & Bumblebees

12 jalapeno peppers

1 (8 ounce) package cream cheese, softened

1 (8 ounce) package shredded cheddar cheese

2 cups milk

2 cups dry bread crumbs


Preheat oven to 350 degrees.  Lightly grease a baking sheet.

Cute jalapenos in half and remove seeds and stem.

In a medium bowl, mix together cream cheese and cheddar cheese.  Stuff jalapeno halves with the mixture.

Dip each stuffed jalapeno into the milk mixture, then roll in the bread crumbs to coat.

Arrange in a single layer on the prepared baking sheet.

Dip each stuffed jalapeno into a second coat of milk and bread crumbs.

Place back in a single layer on the prepared baking sheet.  Bake in the preheated oven for 20 – 25 minutes, or until golden brown.  Serve immediately.



Lindsay @ Delighted Momma said...

40 pounds?! Wow! These remind me of my college yours look and sound a million times better than the greasy Jack In The Box ones I used to get lol!

Mindy said...

Yum! I love me a stuffed pepper. If you have any left, you should make pepper jelly!!!!! It's soooo amazingly good. A thousand times better than store bought. Pepper jelly over cream cheese with Wheat Thins is a match made in heaven. :o)

bec @ said...

these look so good...i'll have to make some!

Abby said...

These look great. I love no-fry options.

Lori said...

YUM! Can't wait to try these!

Ashley said...

looks yummy, thanks for sharing the recipe. ill try this sometime:)

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