Baked Jalapeno Poppers 3 Points 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 JALAPENO POPPERS - 3 POINTS



Baked Jalapeno Poppers - 3 Points image

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

olive oil flavored cooking spray
2 ounces light cream cheese
1/2 cup low-fat cheddar cheese, shredded
1 tablespoon fat-free mayonnaise
8 jalapeno peppers
1/4 cup fat free egg substitute
3/4 cup panko breadcrumbs

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

JALAPENO POPPERS THREE WAYS



Jalapeno Poppers Three Ways image

Provided by George Duran

Categories     appetizer

Time 1h10m

Yield 24 poppers

Number Of Ingredients 12

24 jalapeno peppers
3 large eggs
1/2 cup salsa
1/2 cup grated jack cheese
Kosher salt
Freshly ground black pepper
4 tortilla chips, crushed
1 cup pizza sauce
1 Italian sausage, cooked and crumbled
1/2 cup grated mozzarella
1 cup chunky peanut butter
1/4 cup of your favorite jelly

Steps:

  • Preheat the oven to 350 degrees F.
  • Cut the tops off the jalapeno peppers and clean out the core and seeds. Place them upright in an armadillo jalapeno cooker (available online). Alternatively, cut holes to fit the jalapenos in the bottom of a disposable aluminum baking pan and invert it onto a baking sheet.
  • For the huevo ranchero filling:
  • Beat the eggs and stir in the salsa, half the jack cheese, and salt and pepper, to taste. Fill 8 of the peppers 3/4 full and top with the remaining jack cheese and crushed chips.
  • For the sausage pizza filling:
  • Mix together the pizza sauce, crumbled sausage, and half the mozzarella. Fill 8 of the jalapenos and top with the remaining mozzarella.
  • For the peanut butter filling:
  • Put the peanut butter into a plastic bag and cut off a corner to make a pastry bag. Squeeze the peanut butter into the remaining peppers making sure that they are filled all the way down. Top with a spoonful of jelly.
  • Bake the poppers for 30 to 40 minutes, or until the peppers are soft.

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

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

12 fresh jalapeno peppers, halved lengthwise with stems and membranes removed
6 ounces cream cheese, softened
1 1/2 cups grated mozzarella cheese or 1 1/2 cups monterey jack cheese
1/2 teaspoon cayenne pepper (or to taste)
2 large eggs
2 tablespoons milk
8 teaspoons Emeril's Original Essence (posted separately by others members)
1 cup breadcrumbs
1/2 cup flour
sour cream, for serving

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

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Top Asked Questions

What is in a baked jalapeo Popper?
These easy baked jalapeño poppers are a delicious appetizer or game day snack! Instead of a traditional cream cheese filling, they're stuffed with a creamy, tangy mix of Greek yogurt, cheddar cheese, garlic, and chives. Preheat the oven to 400°F and line a baking sheet with parchment paper.
How long do you bake jalapeno poppers?
I bake these poppers about 20 minutes, enough to soften the peppers and melt the cheese. You don’t want them too soft or they’re hard to pick up and eat! Once baked, serve these alongside some cool ranch or blue cheese dressing. Jalapeno Poppers can be made a couple of days in advance or even prepared well ahead of time and frozen.
How to cook jalapeno peppers in the oven?
Ready In. 40 m. 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.
How do you bake Pepper Poppers?
These pepper poppers are stuffed with cream cheese and cheddar before being baked, not fried, to spicy perfection. Preheat oven to 325 degrees F. Lightly grease a baking sheet and set aside. Carefully slice peppers in half lengthwise.

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