Baked Jalapeño Poppers – If you’re a fan of spicy and cheesy appetizers, then you’re going to love these Baked Jalapeño Poppers. This recipe combines the heat of jalapeños with the creamy goodness of cream cheese and sharp cheddar cheese. The addition of smoked paprika and parmesan cheese adds even more depth of flavor to these already flavorful poppers. They’re the perfect party appetizer or snack to enjoy with friends and family. So let’s get started and make these delicious poppers that are sure to make your taste buds sing!
These Baked Jalapeño Poppers have become a staple in my household, and my husband absolutely loves them. He’s a big fan of anything spicy, and when I made these for the first time, he couldn’t get enough of them. The combination of the spicy jalapeños and the creamy cheese filling was just too good to resist. We’ve since made these poppers for family gatherings, game nights, and even just as a snack to enjoy while watching TV. They’re always a hit with everyone who tries them!
Why This Recipe Is So Good?
When it comes to appetizers, these Baked Jalapeño Poppers are truly unique. They’re not your typical fried and greasy poppers that you find at a bar or restaurant. Instead, they’re baked in the oven, making them a healthier option without sacrificing any flavor. The combination of cream cheese and cheddar cheese creates a rich and creamy filling that pairs perfectly with the spicy jalapeños. The addition of smoked paprika adds a smoky flavor, while the parmesan cheese gives the breadcrumb coating a deliciously cheesy crust.
Ingredients:
- 8 jalapeños
- 226 grams (8 ounces) block-style cream cheese, softened
- 113 grams (4 ounces) sharp cheddar cheese, shredded off the block
- ½ teaspoon smoked paprika
- 1 teaspoon kosher salt
- 240 grams (2 cups) panko breadcrumbs
- 56 grams (½ cup) parmesan cheese, grated off the block
- 3 egg whites
Directions:
Preheat the oven to 204°C (400°F) and line a baking sheet with aluminum foil. Place a cooling rack on top of the foil, then set aside.
Cut the jalapeños in half lengthwise and remove all the seeds and membranes.
In a medium bowl, combine cream cheese, cheddar cheese, smoked paprika, and salt. Use a spoon to fill each halved jalapeño with some of the cream cheese mixture.
In a separate bowl, combine the panko breadcrumbs and parmesan cheese.
In a third bowl, use an electric mixer to beat the egg whites until frothy.
Take a filled jalapeño and dip it into the egg whites. Shake off any excess.
Next, place the jalapeño into the breadcrumb mixture and press lightly to coat.
Put the assembled jalapeño popper onto the prepared baking sheet and wire rack. Repeat with the remaining jalapeños.
Bake for 10 to 15 minutes or until the breadcrumb topping is golden brown.
Remove from the oven and serve immediately with your favorite ranch dressing.
Notes:
- For a spicier version, leave some of the seeds and membranes intact in the jalapeños.
- If you don’t have an electric mixer, you can whisk the egg whites by hand until frothy.
- These jalapeño poppers can also be grilled instead of baked. Simply place them on a preheated grill over medium-high heat for 8 to 10 minutes, or until the breadcrumb topping is golden brown and the jalapeños are cooked to your liking.
- Leftover jalapeño poppers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for 5 to 7 minutes, or until heated through.
In conclusion, these Baked Jalapeño Poppers are a delicious and easy-to-make appetizer that will be a hit with all of your guests. They are creamy, cheesy, and have just the right amount of spice from the jalapeños. Whether you’re hosting a party or just looking for a fun snack to make at home, this recipe is sure to impress. Plus, with the added bonus of being baked instead of fried, it’s a healthier alternative that still packs a ton of flavor. So go ahead and give it a try – your taste buds (and your guests) will thank you!
FAQs
Can I use regular breadcrumbs instead of panko breadcrumbs?
Yes, you can use regular breadcrumbs instead of panko breadcrumbs. However, the texture of the coating may be slightly different.
Can I make these jalapeño poppers ahead of time?
Yes, you can prepare the jalapeño poppers up to a day in advance and store them in the refrigerator until ready to bake. Simply cover them tightly with plastic wrap to prevent them from drying out.
Can I freeze these jalapeño poppers?
Yes, you can freeze the assembled jalapeño poppers before baking. Simply place them on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to an airtight container or freezer bag and store in the freezer for up to 2 months. To bake, simply place the frozen jalapeño poppers on a baking sheet and bake at 400°F for 20 to 25 minutes, or until the breadcrumb topping is golden brown and the jalapeños are cooked through.
What can I serve with these jalapeño poppers?
These jalapeño poppers are delicious on their own, but you can also serve them with your favorite dipping sauce, such as ranch dressing or guacamole.
How spicy are these jalapeño poppers?
The level of spiciness can vary depending on the jalapeños used and how many seeds and membranes are left intact. For a milder version, remove all the seeds and membranes. For a spicier version, leave some of the seeds and membranes intact.
Baked Jalapeño Poppers
Ingredients
- 8 jalapeños
- 226 grams 8 ounces block-style cream cheese, softened
- 113 grams 4 ounces sharp cheddar cheese, shredded off the block
- ½ teaspoon smoked paprika
- 1 teaspoon kosher salt
- 240 grams 2 cups panko breadcrumbs
- 56 grams ½ cup parmesan cheese, grated off the block
- 3 egg whites
Instructions
- Preheat the oven to 204°C (400°F) and line a baking sheet with aluminum foil. Place a cooling rack on top of the foil, then set aside.
- Cut the jalapeños in half lengthwise and remove all the seeds and membranes.
- In a medium bowl, combine cream cheese, cheddar cheese, smoked paprika, and salt. Use a spoon to fill each halved jalapeño with some of the cream cheese mixture.
- In a separate bowl, combine the panko breadcrumbs and parmesan cheese.
- In a third bowl, use an electric mixer to beat the egg whites until frothy.
- Take a filled jalapeño and dip it into the egg whites. Shake off any excess.
- Next, place the jalapeño into the breadcrumb mixture and press lightly to coat.
- Put the assembled jalapeño popper onto the prepared baking sheet and wire rack. Repeat with the remaining jalapeños.
- Bake for 10 to 15 minutes or until the breadcrumb topping is golden brown.
- Remove from the oven and serve immediately with your favorite ranch dressing.
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