02 January 2010

Jalapeno Poppers

I made this recipe last night for my once a week new recipe goal that I set for myself. They were very easy to make and very tasty.
I froze four of them to re-heat at a later time to see how well they do. I would love to have these available to just pop into the oven for a quick snack.

12 jalapeno peppers
4 ounces pepper jack cheese or could use cheddar for less heat
3 ounces cream cheese
1/4 teaspoon garlic powder
1/4 teaspoon ground chipotle pepper
2 large eggs
2/3 cup dry bread crumbs
1/2 teaspoon salt
sour cream for dipping

1.Preheat oven to 325*. Lightly oil baking sheet.
2.Leave about a quarter of an inch from stem and cut lengthwise, scrape out and discard seeds.
3.In small bowl, mix together cheese, cream cheese, garlic powder and chipotle pepper;fill each pepper with some of the mixture.
4.In one bowl, lightly beat eggs until frothy. In another bowl, stir together bread crumbs and salt. Roll each filled pepper in egg, then in bread crumbs. Place on baking sheet.
5.Bake until tender and browned, about 30 minutes. Serve warm, with sour cream for dipping.


  1. I think I know someone who might like this recipe... Hubby loves jalapeno peppers! Thanks for posting!

  2. These sound tasty! Will you let us know how the frozen ones turn out?

  3. They were VERY good. and yes, I plan on throwing them in the oven one night this week and I will let you know how the frozen ones hold up. I like recipes that 'freeze well.'