Baked Stuffed Jalapeño Poppers recipe

Jalapeno Poppers Recipe

Crunchy, cheesy and a little spicy

Simpler to assemble than the deep-fried jalapeno poppers and even more delicious. Adapted from Emeril Lagasse’s Jalapeño Poppers Recipe.

6 fresh jalapeño peppers
3 oz cream cheese, softened
.75 cups (2.4oz) grated Monterey Jack cheese
1/4 tsp ground cumin
1/4 tsp cayenne
1 large egg
1 Tbl milk
4 tsp creole seasoning (such as Emeril’s Essence)
1/2 cup (.875oz) panko crumbs
1/4 cup (1.06oz) all-purpose flour


  1. Preheat oven to 350° F.
  2. Lightly grease a baking sheet and set aside.
  3. Wash peppers. Slice in half lengthwise. Remove stems, seeds, membranes.
  4. In bowl, cream together cream cheese, Monterey Jack, cumin, and cayenne.
  5. In a small bowl, beat together eggs, milk, and 2 teaspoons of the seasoning.
  6. In a second small bowl, combine panko and 4 teaspoons of seasoning.
  7. In a third small bowl, combine flour and last 2 teaspoons of seasoning.
  8. Press 1 tablespoon of the cheese into each jalapeño half.
  9. Dredge peppers in the flour.
  10. Dip into the egg mixture.
  11. Dredge in the panko crumbs.
  12. Place coated peppers, cut side up, on the prepared sheet.
  13. Bake about 30 minutes. Crust should be golden.

3 jalapeno poppers (half pepper) per person
Recipe serves 2 people
These jalapeno poppers are approximately 213 calories per serving

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