Monday, January 30, 2012

Appetizer: Baked Jalapeno Poppers

Baked Jalapeno Poppers are a favorite of mine to make for our Superbowl  Party.   Not only do they add a little spice to the party they are easy to make. In making the poppers, you need to pick jalapeno peppers that are firm, smooth and a solid green color.  The filling consists of a seasoned ricotta pepper jack cheese mixture.  Then you fill, dip and bake.  The panko breadcrumbs add a crunchy texture to the peppers.  The peppers are baked long enough to cook through but they are not mushy.

The heat of the jalapeno pepper is moderately hot.  On a heat scale from 1 to 10, they are a 5.  If by chance, you happen to get a pepper which is really hot,  consume a dairy product like, milk, yogurt, or ice cream.  Dairy products contain casein which will help reduce the burning sensation in your mouth.

When working with jalapenos, or any chili pepper, try to wear disposable gloves.  The capsaicin in the peppers could burn your skin and eyes.

                                        Baked Jalapeno Poppers


12 fresh jalapeno peppers
1-cup whole milk ricotta cheese
1-teaspoon onion powder
½ teaspoon ground cumin
½ teaspoon dried Mexican Oregano
½ teaspoon garlic powder
½-1 teaspoon salt (depending upon taste)
¼ teaspoon chipotle chili powder
¼ teaspoon ground white pepper
1 cup grated pepper jack cheese
2 eggs
2 tablespoons milk
½ cup flour
1-cup panko breadcrumbs


1. Preheat oven to 375 degrees.
2. Line baking sheet with foil.  Coat lightly with cooking spray.
3. Remove stems from jalapeno peppers.  Slice jalapenos lengthwise and remove seeds and membranes.  A melon ball scooper works nicely.

4. Mix together the ricotta cheese, onion powder, ground cumin, Mexican Oregano, garlic powder, salt, chili powder, and white pepper in a small bowl.  Add the pepper jack cheese and mix well. Taste and add more salt if  needed.
5. Beat together the eggs and milk in a small bowl.
6. Place the flour in a shallow dish.  In another dish place the panko breadcrumbs.
7. Fill the jalapeno pepper halves with one tablespoon of the cheese filling.

8. Dredge the pepper halves one at a time in the flour.  Next, dip in the egg mixture.  Finally, dredge in the panko crumbs pressing the crumbs in place if necessary.
9. Place the jalapeno peppers on the prepared baking sheet cut side up.

10. Bake for 25-30 minutes or until the filling is bubbly and the crust is golden.
11.  Remove from oven and cool for 5 minutes.  Serve.

Makes 24 servings


  1. Oh yum! I love jalapeño poppers and baking them is a great idea. These look fab.

    1. Katherine, Thank you for your nice comment. Jalapeno poppers are one of my favorite finger foods. Have a great day:) Geri

    2. I've always wanted to make (and eat!) these. Hubby does not like a lot of spicy foods, so fingers crossed we'll get invited to a Super Bowl party...and I'll make your poppers!

    3. Lizzy, I hope you get a chance to make the poppers and you enjoy them as much as we do. Have a great day:) Geri

  2. Just in time for the Super Bowl! Love the poppers! The combination of the jalapeno with the chipotle seasoned filling sounds awesome!

    1. MJ, Thank you for your nice comment. The cheese filling is very tasty. Have a great day:) Geri

  3. Those look really amazing, can imagine them and a pint of cooled beer. Will have to wait until that special occasion, great idea for a snack food when having people over. This definitely going to my "to do" bookmars! Hope you're having a good time, and that you're doing well. All the best wishes!

    1. I am glad you are back blogging. I have missed your posts. I hope you enjoy these poppers as much as I do. Take care:) Geri