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Baked Jalapeno Poppers Recipe

Baked Jalapeno Poppers

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

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Average Rating:

Total Reviews: 85

Showing 51-60 of 85

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  • on December 04, 2009

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    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.

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  • on October 10, 2009

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    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!

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  • on September 13, 2009

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    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.

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  • on August 16, 2009

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    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!

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  • on February 20, 2009

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    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!

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  • on February 15, 2009

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    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.

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  • on November 23, 2008

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    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.

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  • on September 18, 2008

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    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.

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  • on August 30, 2008

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    Loved it.

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  • on August 26, 2008

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    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.

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