Jalapeno Poppers I

Jalapeno Poppers I


"Sharp Cheddar cheese is the rich, delicious filling for these spicy favorites! They are baked rather than deep fried. You'll want to pop them down one after another!"

Ingredients 1 h {{adjustedServings}} servings 187 cals

Serving size has been adjusted!

Original recipe yields 15 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 187 kcal
  • 9%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 9.8g
  • 3%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 235 mg
  • 9%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
  2. In a medium bowl, mix together cream cheese, sharp Cheddar cheese and mayonnaise. Stuff jalapeno halves with the mixture.
  3. Whisk together eggs and milk in a small bowl. Place crushed corn flake cereal in a separate small bowl.
  4. Dip each stuffed jalapeno half into the egg and milk mixture, then roll in corn flake cereal to coat.
  5. Arrange in a single layer on the prepared baking sheet. Bake in the preheated oven 30 minutes, or until filling is bubbly and lightly browned.
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Reviews 336

  1. 428 Ratings


I give it 4 stars cuz it needs tweaking to be great...here's what you need to do: after seeding the peppers you must blanche them in salted boiling water for 2 minutes to the cream cheese mixture you need to add a few dashes of tobasco, a sprinling of chili powder and cayenne, some cilantro chopped very very finely, and a few real bacon bits. let the mixture sit for a while before stuffing, the flavours need to mingle you need to use seasoned breadcrumbs, but be sure to dredge them in FLOUR first, or else not enough egg will stick to the peppers, and in turn, not enough breadcrumbs will stick to them either...and do a double coating for extra crispiness! (and less oven leakage of cheese). with these adjustments it is a winning recipe. also, put the stuffed prepared peppers into the fridge for an hour before breading, this also cuts down on leakage because they are firmer. some folks say they arent spicy enoug: this depends on your peppers. some jalapenos are hotten than others, just liek some aples are sweeter than others. if you notice you have a bland batch of ppers when you are sedding them (and belive me, you'll KNOW if you have a spicy batch from the coughing you'll do) save soem of the seeds, or add even more tobasco.


Very easy and tasty recipe. My husband and I had an assembly line making these little lovelies. As others suggested, we used colby/jack cheese instead of cheddar. Put the cheese mixture in a ziploc baggie and cut the corner. This way, you can pipe the mix in to the jalapeno with no mess! We also dredged them in flour before rolling in the egg. We also used the bread crumb mix instead of corn flakes. We ended up freezing them on the cookie sheet after they were cooled, then placed in a freezer bag for future use!


These are great! I added some mozzarella to the mix and dredged the peppers in flour mixed with cayenne, paprika, thyme, and garlic powder before re-dipping them in the egg, and then Italian breadcrumbs (which I used in lieu of the corn flakes). I baked them in a muffin tin, 3 to a cup, and that helped hold them together and keep the cheese in. Halfway through baking I sprayed them with Pam which helped to brown. They were very comparable to the deep fried version and I had to keep myself from eating the whole batch! They are VERY messy and TIME CONSUMING to make, however, so they will not be a regular, but as a special treat they are nice...