Best 8 Baked Jalapeno Poppers 3 Points Recipes

BAKED JALAPENO POPPERS

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.

BAKED JALAPEñO POPPERS

Steps:

• Move the oven rack to the middle position and preheat to 400 degrees F.
• Line a standard size cookie sheet with foil. Lightly grease the foil with nonstick cooking spray.
• Slice the jalapeños peppers in half lengthwise. Clear the peppers of seeds and the white membranes.
• Add cream cheese, cheddar, onion powder, garlic powder, salt, pepper, and all but 2 Tablespoons of the crumbled bacon to a medium bowl (reserve 2 Tablespoons of crumbled bacon for the topping). Use a handheld mixer to beat the mixture until creamy and combined, about 1 minute.
• Use a spoon to fill each jalapeño with the cream cheese mixture, and place them on the prepared cookie sheet.
• Sprinkle the reserved bacon over the poppers.
• Bake for 20-25 minutes, or until the poppers are bubbly.
• Let the jalapeño poppers cool for 3 minutes, and then serve.

BAKED JALAPENO POPPERS

Steps:

• 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.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

BAKED JALAPENO POPPERS - 3 POINTS

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.

BAKED CREAM CHEESE JALAPENO POPPERS

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.

BAKED JALAPENO POPPERS

Steps:

• Wear plastic gloves, wash off outside of jalapenos, cut off tops, slice in half lengthwise, deseed, and cut out the white membrane the best you can.
• Mix together the cream cheese, ranch salad dressing, and cheese.
• Fill peppers with salad mixture.
• Wrap each pepper in bacon.
• Set on rack so that later the popper is out of the dripping bacon grease, put rack on plate, and refrigerate for 3 hours or freeze for 15 minutes.
• Preheat oven to 400 degrees.
• Set rack inside a cookie sheet that has edges to catch the drippings.
• Bake about 30 minutes, or until bacon is done.

JALAPEñO POPPERS

Steps:

• Heat the oven to 400 degrees. Line a large baking sheet with aluminum foil, then top with a wire rack.
• Halve jalapeños lengthwise. (Do your best to halve them through their stems for added visual appeal.) Using the tip of a small spoon, scoop out and discard the seeds. Set the halved jalapeños aside.
• In a medium bowl, stir together the cream cheese, cilantro, scallions, garlic and lime zest, if using; season generously with salt and pepper.
• Season the inside of each halved jalapeño with salt and pepper, then fill each with about 2 teaspoons of the cream cheese mixture. (Fill until there's a slight dome on top.) Wrap each stuffed jalapeño with 1 piece of bacon, setting one tip of bacon on top of the cream cheese filling, then wrapping the bacon under and over the popper at an angle, so the bacon covers the filling on top in two layers. (The bacon will shrink as it cooks, so you want to make sure the top of the popper is well covered.) Arrange poppers evenly on the wire rack, nestling each popper between two parallel wires to keep it upright so the cream cheese doesn't spill during baking.
• Transfer to the oven, and bake until bacon is cooked through, about 25 minutes. Broil on the rack closest to the broiler until crisp, about 2 minutes. Let cool for 5 minutes, then serve warm.

BAKED JALAPENO POPPERS

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.