Bakedtexasjalapeopeppers Recipes

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BAKED JALAPENO POPPERS



Baked Jalapeno Poppers image

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

cooking spray
12 jalapeno peppers, halved lengthwise and seeded
2 ounces cream cheese, softened
2 ounces shredded Cheddar cheese
¼ cup panko bread crumbs

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



Baked Cream Cheese Jalapeno Poppers image

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

8 ounces cream cheese, softened
1 cup finely shredded Cheddar cheese
1 ½ tablespoons taco seasoning mix
12 jalapeno peppers, halved lengthwise and seeded
2 tablespoons fine bread crumbs, or to taste

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

BAKED JALAPENO POPPERS



Baked Jalapeno Poppers image

Provided by Food Network

Categories     appetizer

Time 1h

Yield 2 dozen

Number Of Ingredients 18

12 fresh jalapeno peppers, halved lengthwise, stems, seeds and membranes removed
6 ounces cream cheese, softened
1 1/2 cups grated Monterey Jack or mozzarella cheese
1/2 teaspoon ground cumin
1/2 teaspoon cayenne, or less, to taste
2 large eggs
2 tablespoons milk
8 teaspoons Essence, recipe follows
1 cup panko crumbs, or fine dry breadcrumbs
1/2 cup all-purpose flour
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper

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 TEXAS JALAPEñO PEPPERS



Baked Texas Jalapeño Peppers image

Another recipe submitted by a co-worker for our chili cook-off at work. These were gone in nothing flat!

Provided by Just Cher

Categories     Cheese

Time 25m

Yield 50 appetizers

Number Of Ingredients 5

25 medium jalapeno peppers
1 (8 ounce) package cream cheese, softened
3 cups shredded cheddar cheese
1 1/4 teaspoons Worcestershire sauce
4 slices bacon, cooked and crumbled

Steps:

  • Cut jalapeño peppers in half lengthwise; remove seeds. Place peppers in boiling water for 5 minutes. Drain well.
  • Combine cream cheese, cheddar cheese and Worcestershire sauce; stir well.
  • Place one heaping teaspoon cheese mixture on each pepper half. Sprinkle with bacon; Place on a baking sheet.
  • Bake at 400°F for 5 minutes or until cheese is melted.

Nutrition Facts : Calories 47.9, Fat 4.1, SaturatedFat 2.4, Cholesterol 12.6, Sodium 63.6, Carbohydrate 0.8, Fiber 0.2, Sugar 0.5, Protein 2.1

ROASTED JALAPENO POPPERS



Roasted Jalapeno Poppers image

Provided by Rachael Ray : Food Network

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 6

12 large jalapeno peppers
2 ounces feta cheese
4 ounces cream cheese, at room temperature
4 ounces shredded smoked pepper Jack cheese, or other hot pepper cheese, or extra-sharp Cheddar
A small handful fresh cilantro, finely chopped
2 tablespoons grated onion

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.

LIGHT BAKED JALAPENO POPPERS



Light Baked Jalapeno Poppers image

Recipe courtesy Emeril Lagasse, 2002. I copied this recipe in here because the original site does not offer the calorie count I am looking to know about the recipe. http://www.foodnetwork.com/recipes/emeril-lagasse/baked-jalapeno-poppers-recipe/index.html After fiddling with the recipe in this format, I have made a few modifications to make it a lower calorie recipe. First, no eggs, no milk, no flour, and only 1/4 cup of bread crumbs.

Provided by David Hawkins

Categories     Cheese

Time 1h

Yield 12 Jalepenos, 6 serving(s)

Number Of Ingredients 7

12 fresh jalapeno peppers, halved lengthwise, stems, seeds and membranes removed
6 ounces cream cheese, softened
1 cup sharp cheddar cheese
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
4 teaspoons Emeril's Original Essence
1/4 cup panko breadcrumbs

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 shallow dish, combine the panko crumbs and 4 teaspoons of Essence. Spread 1 tablespoon of the cheese mixture into the middle of each jalapeno half.
  • One at a time, dredge in the panko crumbs, pressing to coat. You are only trying to cover the cheese, leave the peppers bare. 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.

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