Food Network
Home> Recipes>
Baked Jalapeno Poppers Recipe

Baked Jalapeno Poppers

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (85)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 85

Showing 41-50 of 85

Sort by:

Newest

  • on September 06, 2010

    Flag

    Ok- they are Hot Peppers- but so awesome. It is a little messy and needs many bowls (more cleaning. They are well worth it!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 02, 2010

    Flag

    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...

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 26, 2010

    Flag

    These are easy and delicious. I filled up on this appetizer and had no room for dinner!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 08, 2010

    Flag

    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!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 05, 2010

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 31, 2010

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 01, 2010

    Flag

    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!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 01, 2010

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 14, 2010

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 06, 2009

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 7 8 9 Next »
Advertisement

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.