Baked Jalapeno Poppers

Total Time:
1 hr
Prep:
30 min
Cook:
30 min

Yield:
2 dozen
Level:
Intermediate

NUTRITION INFO
Ingredients
  • 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
  • *Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
Directions

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.

*Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


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4.5 101
Amazing! We had a bumper crop of jalapeno's. I stuffed the peppers with the cheese mixture (Used Jack) and froze them. Coated the frozen peppers in the flour, egg, crumb and re-froze them so they are ready to go. The only substitution made was smoked chipotle ground pepper for the ground red pepper. Tip - Spray a cookie sheet with pam and freeze. After frozen transfer to freezer bags. Perfect recipe for my garden harvest. item not reviewed by moderator and published
These turned out great. I hate wasting cream cheese and I can only get 8 oz blocks where I live so I used all 8 ounces and upped the cheese to 2 cups. I then added a dash more of the cumin and red pepper. I skipped the dredging step and just filled the peppers (all the way to the end of the pepper, dumped the pepper upside down in the panko mixture, pressed down to get the crumbs to adhere and called that good.) I added the Essence seasoning from the egg step directly into the cream cheese and cheese mixture. I happened to have some jalapeno and habanero jack cheese (made by Crystal Farms) and used that for my cheese mixture. It was pretty hot outside the day I made them so instead of baking them in the oven (I did not want to warm up the house) we cooked them on the grill on a low heat. This was a keeper recipe! Thank you so much. item not reviewed by moderator and published
There is no need to do the flour/egg/panko. Just sprinkle the panko over the top of the cream cheese and call it good. item not reviewed by moderator and published
I love these, have made several times, i have made them using the egg and flour step and without, to me the only difference was the mess, I could not tell any difference in the flavor. Added some of the Emeril seasoning to my cheese mixture along with cumin and red pepper. Just made a batch without the egg/flour step again, much quicker and enjoyable to make. item not reviewed by moderator and published
Very good, I used jalapeno's from my garden which are very spicy. I followed recipe to a T and even with seeds removed they are very hot and not for people weak to the heat. Next time the only thing I will change will be to make more of them! item not reviewed by moderator and published
Terrible. Waste of time and money. UGH item not reviewed by moderator and published
good to be sure. But lets get real they are not low carb or low anything!! Think they may be put in another category such as delicious but fattening! item not reviewed by moderator and published
These are great! I had some leftover peppers from my garden this year and made these up one afternoon. All I can say is wow! They turned out better than I expected. Definitely not diet food but who cares! Yum.... item not reviewed by moderator and published
I make a double or triple batch at a time because they freeze well. Here are some things that help make it go a little easier(at least for me). I make the filling first up to a day ahead of time. I fill all of the peppers with cheese and place them on the cookie rack. I then flour all of the peppers and place them on the rack. I put together only 2 eggs and one cup breading at a time. If you do not do it this way when making more than one batch the breadcrumbs will get to clumpy and the eggs will get too thick before you are done. For the ones I am going to freeze, I place them on a cookie sheet covered in parchment paper or plastic wrap and place the cookie sheet in the freezer. This freezes them individually. Once frozen, I put them into a container. I use gluten free flour blend and my favorite gluten free bread crumbs due to dietary restrictions of some family members and use 1/4 of the Emeril's spice. Even Gluten eaters request I bring these to social functions. item not reviewed by moderator and published
yum they are gone item not reviewed by moderator and published
Delish. Nice kick, not too much. Really yummy. item not reviewed by moderator and published
my family loves poppers, but are a bit faint of heart. i end up cutting open and discarding the ribs and seeds, then parboiling the peppers for about 10 minutes prior to stuffing them. i also omit the cayenne in the eggs. i use cheddar cheese with the cream cheese instead. item not reviewed by moderator and published
Really Great! Emril is the Man! I didn't have Panko, so I used breadcrumbs. They were very good. : item not reviewed by moderator and published
Best jalapeno poppers ever. item not reviewed by moderator and published
Very tasty! Served with Raspberry dipping sauce. item not reviewed by moderator and published
These are just amazing. My husband raved and raved. I found that I needed twice the amount of panko the recipe asked for, and the filling made between 18-20 average appetizer sized jalapeno poppers. I might back off a bit on the cayenne next time, but then my jalapenos were a bit spicy. Really a good healthy choice for poppers! item not reviewed by moderator and published
Delicious! Don't forget to use non latex gloves or your hands will suffer for it later. I used Cheeto Puffs crumbs that I toasted in the oven at 250 degrees and rolled the jalapeños it them. item not reviewed by moderator and published
These are SO addicting! I however made a few modifications. I used seasoned bread crumbs (because I had nothing else, and took out the Cayenne. I used reduced fat whipped cream cheese, and 2% mozzarella. I also made a batch using "Sweet peppers" instead of jalapenos for my boyfriend, and he loved them! Crunchy, creamy, spicy... What more could you want?! I just finished the last 3 for lunch. So good! Thank-you! item not reviewed by moderator and published
This has been a staple at our New Year's gathering for a few years, and now make a quad batch and still run out. I had been begged for this recipe by many!! I love that they are baked and not fried. I serve with a homemade "Broncoberry" Sauce Yummmm! item not reviewed by moderator and published
They tasted very good, but we had difficulty getting the panko crumbs to stick to the pepper itself. We ended up just kind of covering the top with the crumbs and it tasted just fine. It still had enough crunch. Bottom line: I liked them a lot, but it was a lot of effort in preparation. item not reviewed by moderator and published
I had an abundance of jalapenos this summer and wanted to make something different with them. These were excellent! I like that they were baked instead of fried. When I cut up the peppers I left a little of the membrane but removed all of the seeds. I substituted cheddar cheese and left out all of the salt and cayenne. They came out great. Perfect heat for us, spicy but not painful. Crunchy enough so we didn't miss the fact that they weren't deep fried. I will definitely make these again. item not reviewed by moderator and published
This was ok. No heat what so ever after the seeds & membrane are taken out. There just was not a "pop" to the flavor of these. I do like that they are baked and not fried. I will fiddle with it until I can get that "pop" I'm looking for. Will add the seeds back into the cheese to get some of the heat back in the pepper. item not reviewed by moderator and published
I made these for my husband because he loves spicy stuff. We grew habeneros in our garden this summer & we needed to use them up. He said "they definitely aren't for the faint hearted" but he really enjoyed them. The 2nd time we made them we only put the "Essence" in the cream cheese mixture so they were quite so spicy. item not reviewed by moderator and published
These came out deliciously, but they were missing something...I substituted cheddar cheese for the pepper jack and that helped give them a robustness, but maybe there should have been a higher cheddar to cream cheese ratio? Some minced jalapenos and/or onions thrown into the cheese mixture? The essence (I made my own did help spice things up, but still one star short of five. item not reviewed by moderator and published
These were a big hit! I changed the stuffing a bit by using colby jack cheese and ground chiplote powder for the seasoning . I also skipped the egg dip, and instead dipping the stuffed poppers in emeril's essence-seasoned panko bread crumbs moistened with olive oil. The were crispy and yummy. item not reviewed by moderator and published
These were fantastic! Will def make again and again~ item not reviewed by moderator and published
This recipe was a bit more involved than some of the others - of which I have made in the past. But my family immediately noticed the taste was far better than the ones I had made in the past. They particularly liked the additional texture created by the breadcrumbs. If you're looking for a recipe that is a cut above the poppers most people make, you have found it. item not reviewed by moderator and published
This was a very simple and yummy jalapeno popper. It did seem like a lot of seasoning but since I have been cooking for awhile, I just cut back on the seasoning. I personally just don't like a lot of salt. But this is the recipe and people shouldn't try to re-write and critize it. The mixture was full of flavor and by scraping out the seeds and core doesn't take all the heat out. I used fresh peppers and let me tell you?? these little suckers were HOT!!! LOL I also made the huge mistake and using my fingers to scrape out the seeds and core. My fingers and hands were on FIRE for a few hours. I will be using gloves next time LOL item not reviewed by moderator and published
Has potential but needs help. Pros - I very much enjoyed the crunchiness of the panko bread crumbs as well as the whole concept of baking versus frying. Cons - The recipe is poorly written. Makes too much essence. The flavor of the essence does not shine and does not justify its use. The recipe is rather one dimensional in that by removing the seeds and veins of the jalapenos almost all of the heat is removed also. The recipe attempts to replace this by using cayenne alone. The combo or jack and cream cheese adds texture, but no flavor. Recommendations - It would be OK to ditch the essence. Use a more flavorful cheese such as an extra sharp cheddar and either combine it with a pepper jack or add minced hot peppers if using a regular jack. This would result in a more dynamic heat, closer to that of a jalapeno. The cayenne could still be used in a lesser quantity to round out the flavors. item not reviewed by moderator and published
Easy and delicious. Perfect for our Super Bowl party. Made them early in the morning, spent the day at the slopes then popped them in the oven just before the game started. Perfect. item not reviewed by moderator and published
Well I have to say that your recipe should be written better; the word remaining should only be used once when talking about the same ingredient(s. I did not have enough bread coating to coat all 12 peppers, I only had enough to do 6. They did taste good though item not reviewed by moderator and published
Can you use pickled jalapenos or do they have to be fresh? Thanks! item not reviewed by moderator and published
terrific! easy to make & delicious to eat! I had fresh green peppers from the garden & made them into poppers as well... delish! I also halved the recipe as i didn't want to make as much... worked great. i will be making them again & my college son wants the recipe to make for a party as well! thanks! item not reviewed by moderator and published
Yum! I decided not to bread these, but covered them with bacon instead. item not reviewed by moderator and published
These are wonderful! I planted too many jalapeno plants this year and did not know what to do with them all. I love that they are baked and not fried, not sure about you but I don't want those extra calories. My family will not eat spicy food but they love these. I use a little less of the essence in the flour and egg mixtures. If you store the essence in a jar (like a recycled sauce or jelly jar it will keep well.Also be sure to wear gloves when handling the jalapenos, if you do forget to and your hands begin to sting squeeze some lime juice and rinse your hands in them for relief. item not reviewed by moderator and published
these were very tasty. the only thing i would recommend, is not making as much essence. i had a ton of it left over, I am not sure why they said to make so much. the next time i make this, i am also going to use a different type of bread crumb. the spiciness of the jalapeno pepper was reduced due to baking in the oven, but the cheese i got, which was Cabot's pepper-jack, made it very spicy. Also, the prep time took me well over 30 minutes, if i had to guess, i would say 50 minutes to one hour. i also got 18 peppers instead of 12 for a bigger crowd. item not reviewed by moderator and published
I am usually not very fond of jalapeno popper, but that's because I've never made these poppers! There were so good I really couldn't help but keep popping them in my mouth. Word to the wise though, wear gloves when making them! My finger tips are still burning and it's been 2 hours since I cleaned out the jalapenos. I also couldn't use the bread crumbs because I was in a time crunch, but I mashed up saltine crackers and rolled the jalapenos in those, and I think it tasted great, although the bread crumbs would have probably been better. item not reviewed by moderator and published
Best, Best, Best Jalapeno poppers EVER !!!!!! We grow our own jalapenos. I've made your recipe for poppers 4 times this summer. I am famous for my poppers. Thank you Emeril !!! BTW - I've been using your Essence seasoning for years with everything I make !!!! The BEST !!!!!!! item not reviewed by moderator and published
These were awesome! I omitted the cumin and the Essence, and used a Mexican cheese blend instead of the Monterey Jack. I used Panko, and did spray the tops with a bit of cooking spray to help them brown a bit. I will definitely be making these again! item not reviewed by moderator and published
Emeril!!!!! I love this recipe. I am having company today and made these and your fried green tomatoes, amongst other things. The only reson I gave it four stars isI am not liking the cumin in the poppers. I really love cumin, and the flavor in these is subtle. I would definately make these many more times. Guys, like Emeril says use panko, the panko is key. I was going to try adding nutmeg perhaps(and leaving out the cumin I miss your show! item not reviewed by moderator and published
I'm going to try this with pub cheese in lieu of the cream cheese item not reviewed by moderator and published
REALLY, REALLY GOOD. Took out all of the seeds and ribs and it wasn't hot at all. Only added a little shake of the cayenne; will use a little more next time. Had left over bacon from breakfast, so I crumbled that and added it to the cheese mixture. Yum!! As recommended by others, I sprayed a little Pam before cooking and the topping came out crispy. Delicious! item not reviewed by moderator and published
I LOVE this recipe! Great taste with just the right amount of crunch and heat, my whole family loved them! item not reviewed by moderator and published
These were pretty good, although I think Emeril's regular (deep fried) poppers are better. The only thing I changed was putting the jalapeno halves back together and securing with toothepicks so that the cheese was enclosed. Will try with a little monterey jack next time (like his other poppers). item not reviewed by moderator and published
We didn't like these at all. I've never made homemade poppers before, but I really don't care for the cream cheese filling that seems to be so popular. It just doesn't taste right! I'm used to the Cheddar Poppers you get in bars. For some reason I can't find a decent popper recipe out there that actually uses cheddar like the bars, so I tried these. It was very time consuming even though I halved the recipe. I also didn't care for the Cumin taste in the filling. I'm going to keep looking for a recipe that's simply jalapeno and sharp cheddar. item not reviewed by moderator and published
good, not great!!! item not reviewed by moderator and published
I have never made jalepeno poppers, nor have I really ever enjoyed eating them. But when I had the girls over one Friday, I decided to make them as I had some extra jalepenos in the fridge. These were pleasantly delicious and surprising!!! I have them in front of me now and my friend and I can't stop eating them. However, what stinks about this is the following: 1. Having to de-seed and de-vein the jalepenos (I didn't have gloves 2. The dreadful dredging process 3. Not being able to stop eating them... Overall, this is a definite winner and worth the work! item not reviewed by moderator and published
This recipe is absolutely delicious and just right for me; I have a jalapeño plant of my own which of course is abundantly fruitful. I hate deep frying food so this recipe is on demand! I feel nothing was lost with baking instead of deep frying the jalapeños. Previous comments about the heat level are very subjective. It all depends on the heat level of your peppers which varies widely. Before you cook yours you can test your peppers' heat by cutting them across the thickest part and running your finger across the cross-cut pepper and tasting your finger. Add cayenne accordingly or leave it out altogether if you're not so big on hot food. item not reviewed by moderator and published
I thought these were just ok. I cut waaay back on the cayenne to keep the spiciness at a mild level, and I'm glad I did. They were plenty hot with just a few dashes of cayenne - they would be insanely hot with a full half teaspoon. I used pepper jack instead of regular jack. Used finely ground crackers instead of panko. Used 1/3 less fat philadelphia cream cheese. Maybe it was because they were baked and not fried, but we just didn't like the texture of these. The jalapeno flesh was just too crunchy and the filling could have been more flavorful. One reviewer put pats of butter on top of each popper, and I think that was probably a great idea. If I make them again, I'll be sure to do that. Otherwise, the outside is just too dry and crumby. item not reviewed by moderator and published
Maybe I used too much cayenne or something but they were VERY spicy!! My husband is a big fan of thai food and even he thought they were extreme. They looked and smelled wonderful and I will definitely be trying these again without the cayenne and just rely on what is in the essence. Any suggestions? item not reviewed by moderator and published
I made this pretty much as directed with a few minor changes (due to what I had lying around, not any lack of confidence in Emeril). I used a mature English cheddar as Monterey Jack is not common in the UK and I like the sharp taste, instead of cayenne used 1/2 chipotle chili powder and 1/2 ancho chilli powder, and instead of essence, used Tex's Jerk Seasoning, which is fairly similar to the essence recipe. Also, I put a miniscule shaving of butter on each popper as it seems to help crisp the panko (did a run without the butter and it does make a big difference - light spray oil or Pam would probably do the same trick with even less fiddling around). Some posters have commented that this recipe is time consuming, but I didn't mind, maybe because I like pottering around the kitchen. I prepared the peppers and stuffed them yesterday, then coated and baked them for today's Sunday afternoon snack. Boyfriend adored them. item not reviewed by moderator and published
I used philly cream cheese & real mozzarella + added some chopped proscuitto (had 3 slices that needed using up). I wish I knew how to dip stuff in flour then egg without making such a mess of myself, but definitely worth it, husband loves me even more now ;o) item not reviewed by moderator and published
these were awesome....I did substitute fat free cream cheese and used egg beaters......make sure to make a double batch they went fast~ item not reviewed by moderator and published
DEFINITELY WEAR GLOVES WHILE PREPARING!!!!! brought these to a day of the dead party =) They were gone in ten minutes EVERYONE LOVED them.. It took awhile to make but well worth it they were amazing I mixed half alouette and cream cheese. I also used half the amount of seasoning and they were still spicy so be careful. They did however come out gooey and crispy and I cant wait to make more Thanks Emeril..... Oh yeah a bunch of reviews said to buy more jalapenos, well I did and they weren't needed DONT look for other recipes make these trust me =) item not reviewed by moderator and published
wow! this was so delicious. Pretty spicy and crunchy. I'll definately make more of these item not reviewed by moderator and published
I made these to take to a football party. Everyone loved them! Next time I will buy the Essence rather than make it from scratch. Only problem was the clumping of the bread crumbs. Any ideas how to get past this??? item not reviewed by moderator and published
Ok- they are Hot Peppers- but so awesome. It is a little messy and needs many bowls (more cleaning). They are well worth it! item not reviewed by moderator and published
I admit that I was a bit skeptical, even after reading all of the positive reviews; but, I am SO glad that I followed through and tried out this recipe. I would not change a thing...except to have more peppers on hand because the recipe does provide for a very generous amount of cheese mixture. I could easily have stuffed 18 jalapenos, maybe even a few more. Granted, my peppers were on the small side; but, you can't beat fresh from the garden! Even if the panko coating doesn't fully cover the bottom you're not missing anything. I tried double-coating a few and there was virtually no difference. I will be interested to see how they re-heat... item not reviewed by moderator and published
These are easy and delicious. I filled up on this appetizer and had no room for dinner! item not reviewed by moderator and published
I decided to try to make this with our home grown peppers. WOW, they were WONDERFUL!! My hubby said they were the best poppers he has EVER had! My only recommendation is to wear gloves when gutting them. It's been 5 hours and my hands are STILL burning!! We will totally be making these again!! item not reviewed by moderator and published
I made these yesterday . Had fresh jalapenos from our garden to use up so I tried the recipe. I used shredded Jack and Cheddar cheese and lower fat cream cheese, Panko crumbs, and just a bit less of the essence. I had no trouble with the flouring step - probably because I cleaned and stuffed peppers, then refrigerated them overnight. Also sprayed them with butter flavored Pam before baking. I baked them 35 minutes. The peppers were still a little firm so next time (oh,yeah there will be a next time! ) I will bake them a little longer or maybe let them come to room temp before baking. EXCELENT !. Quite hot because a few of the seeds and membranes escaped my efforts to remove them. By the way, I always read the comments and reviews before trying a recipe. Very useful and helpful. item not reviewed by moderator and published
These were even better than I was expecting. The essence made them perfectly spicy (although I really like spicy). They turned out crispy, cheesy and so so yummy. The only downside is that we used home grown jalapenos and my fingers won't stop burning from gutting the peppers! However, it has been worth it... these are the BEST jalapeno poppers I've ever had. Even my boyfriend who hates spicy thought they were delicious. They are so much tastier baked -- all the flavor and crunch but without the grease. item not reviewed by moderator and published
My husband thought they were a bit salty. I loved them. I followed the recipe with the exception that I didn't have paprkia so I ommited it. I used bread crumbs. THE BEST! Although I usually like to dip poppers in ranch, these were so good, I didn't want to ruin them. I will make them again and again. Emeril NEVER disappoints. As a side note: I made his 'new style caldo verde' the other day as well and I highly recommend it!! item not reviewed by moderator and published
I made them as written, but without all the essence. Just a shake of cayenne in the filling, and a bit of cajun seasoning in the breadcrumbs. They baked up crispy and yummy! I might add a bit more cayenne next time. item not reviewed by moderator and published
I've added this recipe to my own recipe book! I love spicy, so I used Monterey Jack with Habenero and Jalapeno (only do this if you can handle a bit of spice). A recommended recipe. And wash your hands after gutting the jalapenos! You don't want to end up with a burned eye or face. item not reviewed by moderator and published
I followed the recipe (almost). The only things I changed was that I used lowfat Alouette garlic and herb spreadable cheese instead of cream cheese and I didn't have Emril's Essence so I just used salt, pepper and paprika in it's place (sorry Emril). These were the best tasting poppers I ever had! Try it. item not reviewed by moderator and published
I made these according to the recipe and nearly burned all of my tastebuds off! When I made a second batch to take with me to a party for my friends, I modfied the recipe by mixing the breadcrumbs and adding a bit of cornstarch to the mix to keep the panko crunch. I also cut WAY back on the amount of Essence in the breading. They were still very tasty, but a bit cooler and easier going down. I also suggest serving with a creamy dipping sauce to cut back for those who can't stand the heat. All and all my friends & I all thought these were some of the best poppers we've had. item not reviewed by moderator and published
These are better than the store bought ones. They have that homemade delicousness and without the seeds-they provide just enough heat. Very good food for parties. Makes alot! item not reviewed by moderator and published
Just OK. Didn't care for the Monterey jack cheese so much, preferred to make with parm. cheese instead. At the same time, it's best when bacon bits and some bacon fat are added to the stuffing. Also, leave some seeds in the peppers for a "kick". I like the breading crust (double coating the peppers using the flour). Best when served with blue cheese dressing on the side for dipping. item not reviewed by moderator and published
Great party hit. A little time consuming but worth it. My 28 year old son and his friends loved these. Will make these again during Buffalo Bills football season! item not reviewed by moderator and published
These are totally easy to make and taste fantastic! I love that you can make them relatively healthy. I used low fat cream cheese and low fat shredded cheese. My husband loved them. The only negative I had with them was the coating sticking to the actual pepper (it came off in places). Even still they were wonderful! item not reviewed by moderator and published
I'm currently fishing the first of 15 small jalapeno poppers I made following this recipe. I left mine in for about 35 mins instead of 30 to get a little extra crispiness out of the Planko crumbs. I was at first afraid of the amount of essence the recipe came to call for, but upon the burning in my mouth (also attributable to the fact i left a couple seeds in on purpose) I can see that it was a fantastic call. I've spent this Sunday afternoon by myself, as my roommate, who does not usually work on Sundays was called in. He is not a fan of bold spices, hot peppers, or creamed cheeses of any kind, so I figured it was time to celebrate. Sorry for the long review, but they're effing awesome and I highly recommend them to anyone who's not a wiener. item not reviewed by moderator and published
I tried this recipe in preparation for a party. I wanted to try a baked recipe. Emeril's recipe is very tasty. I would recommend if you have to double the recipe, you may want to make two separate batches with the egg mixture and the crumbs, just because you reduce the clumping from dipping into the egg mixture and they look better. I would also suggest you spray them with oil, any is fine, just before you place in the oven, so they don't look dried out. They are tasty with sour cream and salsa as a side. It helps reduce some of the heat. item not reviewed by moderator and published
Time consuming (doubled the recipe), but worth it. I used Emeril's original Essence ('cause that's what I already had) ~ no problem w/being too salty, next time will leave a few seeds in the jalepenos for a little more heat. item not reviewed by moderator and published
Loved it. item not reviewed by moderator and published
Used monterey jack and regular bread crumbs. Don't miss the fried flavor with this version. Use banana peppers (which are just as good) for a less hot version. item not reviewed by moderator and published
Although this recipe is time consuming it was very good. The whole family enjoyed them. item not reviewed by moderator and published
Saw this about 2 years ago when he had a tailgate recipe contest.To this day people beg me to make them.They are baked which makes them so much better for you than frying.Great recipe item not reviewed by moderator and published
my dad made these a few years ago, and i loved them! i grew my own jalapenos just to make this recipe(beware homegrown jalapenos are extremely spicy, even with the seeds removed!). they are so tasty! item not reviewed by moderator and published
They were time consuming, but very worth it! I did grill them instead of baked them - and they turned out wonderful! You can really play around with the spices - and they're good no matter what! I will definitely make them again and again! item not reviewed by moderator and published
These are so good and always the hit of the party. I always have to double or even triple the recipe if I am going to bring them somewhere. They are a mess to make, but so worth the effort. item not reviewed by moderator and published
These poppers are so yummy!! They are always a favorite of my guests!! item not reviewed by moderator and published
I absolutely loved the crunchiness the panko gave the popper. Reading other reviews, I decided to only add a sprinkle of salt to the Essence, instead of the amount recommended, since the cheese already has the saltiness. I also didn't use the amount of Essence the recipe called for, it sounded like it may have over powered the other flavors...glad I did that, we were able to taste each flavor. Very good overall, thanks Emeril! item not reviewed by moderator and published
A friend of mine grew fresh jalapenos and gave me a dozen. I used pimento cheese to stuff them. I thought the recipe was simple and quick. I wore latex gloves to prepare the peppers, so my cats didn't suffer later when I pet them! item not reviewed by moderator and published
I miss having jalapeno poppers we used to order after work at a local pub, too fattening but always yummy. Made these for a neigborhood chili party we hosted last weekend and they were a big hit! When I make again, I'll eliminate the flour step I think. Thanks Emeril! item not reviewed by moderator and published
The bacon didn't crisp as much as I wanted it to but these were yummy and I have made them since. item not reviewed by moderator and published
Really tasty, family enjoyed them. Dredging in flour before egg seemed like a wasted step, flour came right off. I think I'll skip it next time. Combo of cream cheese & grated cheese (I used a Mexican blend) was nice. A bit on the mild side with all the seeds removed, leaving some in might kick it up a notch. I'll definately make them again! item not reviewed by moderator and published
Great taste without the grease! Gonna make these again! item not reviewed by moderator and published
Last week at our neighborhood Mexican restaurant, we were discussing how the jalepeno poppers appeared to be from Sysco and how cool it would be to make our own, bake them to eliminate the overabundance of oil. Along comes this recipe, and wow it was perfect. Pretty easy, and VERY tasty. Loads better than those frozen ones. The jalepenos were from my garden and not super spicy, next time I will use pepper jack cheese to kick it up a notch. item not reviewed by moderator and published
i think that baking the peppers instead of frying them gives a nicer fresher taste. where as frying them can give an over powering taste of oil at times. also i think they worked better double breaded instead of single breaded. item not reviewed by moderator and published
FIRST TIME I MADE THEM, I ONLY USED HALF OF THE RECOMMENDED SEASONING AND THEY TURNED OUT A LITTLE BLAND, BUT WERE STILL A HIT. I MADE 4 DOZEN AND THEY WERE GONE IN 15 MIN. SECOND TIME I MADE THEM I LEFT SOME OF THE SEEDS IN THE PEPPERS (TOP SUGGESTION FROM THE FIRST TIME I MADE THEM) AND ALL OF THE SEASONING AND THEY WERE TOO HOT FOR ME, BUT FANS OF SPICY FOOD LOVED THEM. BUT I WILL DEFINITELY MAKE THEM AGAIN, ALTHOUGH ONLY FOR SPECIAL OCCASIONS BECAUSE THEY ARE VERY TIME CONSUMING. item not reviewed by moderator and published
These poppers are great. Easy to make,taste great. I make these for everyone I possibly can, to show them that jalapenos are enjoyable food. I recommend buying the largest peppers you can. The amount of cheese filling is very generous. item not reviewed by moderator and published
I just couldn't think of a better title for this one. These were just excellent. I had extra cheese mix left over but that can go for nachos later. My wife, who can't stand when I make very spicy food, said she just adored these and can't wait until I make them again! The flour then egg to coat the jalapenos didn't work too well for me, if you can think of a better way to make the Panko stick I'd say go for it. But these just rocked! item not reviewed by moderator and published
I LOVE to cook, but this recipe made such a mess and used WAY too many bowls. I ended up using 1/2 of the BAM spice and it was still over seasoned. I added the flour and egg together half way through and it made this a little easier. I hate buying processed foods, but from now on, I am sticking to the frozen poppers! item not reviewed by moderator and published
Very easy and quick to make. Great flavor. Not greasy like fried poppers. Excelente! item not reviewed by moderator and published
These poppers are excellent! They freeze well. Have made many times this season item not reviewed by moderator and published
I found this easy to make and a nice change from the fried poppers. They tasted fantastic, loved them! item not reviewed by moderator and published
these were pretty good, however; i would prefer a little more heat and a little more creamy of an inside. item not reviewed by moderator and published
What a great recipe this was and very simple, definately a go. item not reviewed by moderator and published
With the spices being so prevalent here I was able to use non-fat cream cheese and low fat mozzarella and still came out great. Don't get me wrong, it's nothing like the deep-fried, full fat version but I still found it tasty. item not reviewed by moderator and published
Why would you want a healthy jalapeño popper? item not reviewed by moderator and published
Yeah! That would just be called a 'jalapeno'! item not reviewed by moderator and published
I don't know about your source for peppers however, my jalapenos from my home garden are more then spicy when made just as the recipe states. If using store bought try getting them from the fresh market in your area. item not reviewed by moderator and published
Must be fresh item not reviewed by moderator and published

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