1 of 4 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 Halves 21g Recipe makes 20 Halves)
Calories 48
Calories from Fat 27		(56%)
Amount Per Serving		%DV
	Total Fat 3.0g	4%
	Saturated Fat 1.8g	9%
	Monounsaturated Fat 0.8g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 8mg		2%
Sodium 86mg		3%
Potassium 41mg		1%
Total Carbohydrate 3.7g		1%
	Dietary Fiber 0.4g	1%
	Sugars 0.6g
Protein 1.7g		3%
how is this calculated?

Jalapeno Poppers

Recipe #14565 | 40 min | 20 min prep | add private note

⁽²⁶⁾ RATE IT NOW Print Recipe

By: Bergy
Nov 19, 2001

This will make your guests sit up and take notice. Actually with the membranes and seeds removed they are not all that hot (depending where they are from). Make them the day ahead cover and refrigerate then pop them in the oven just before serving. I served these as a first course with Chicken (see Left over Beef enchiladas and substituted sauteed chicken breast) enchiladas, crisp

20 Halves (change servings and units)

Ingredients

10 jalapeno peppers, cut in half, stem intact, membrane and seeds removed
1/2 cup cheddar cheese, aged, grated
1/4 cup light cream cheese
1/4 cup salsa
3/4 cup breadcrumbs (reserve 3 tbsp crumb)
2 tablespoons parsley, chopped
2 tablespoons butter, melted

Directions

1
Combine cheddar,cream cheese& salsa.
2
Blend in 1/4 cup bread crumbs (less 3 tbsp crumbs).
3
Spoon evenly into the pepper halves.
4
Toss together the remaining bread crumbs, parsley& butter.
5
Spoon over the peppers.
6
Bake on cookie sheet in 375f oven for 20 minutes or until the top is golden and crisp.

Questions about this recipe?

Featured Reviews for This Recipe

From: Dominick & Amanda

On Aug 15, 2009

I roasted the peppers prior to filling them as another reviewer suggested. I think this was a good idea as they came out nice. Also, next time I think I will leave the breadcrumbs out of the filling as Dom and I both felt that the consistency was too thick. We prefer them to be a little more gooey. Great recipe though! Thanks for posting!

1 person found this review helpful

Was this review helpful to you? YES | NO

From: LoveMyVeggies

On Oct 15, 2008

Delicious! I would use a bit less breadcrumbs next time.

1 person found this review helpful

Was this review helpful to you? YES | NO

From: canarygirl

On Sep 15, 2002

We loved the filling for these! I used my hot tomato-less salsa (my hubby doesn't eat tomatoes). We felt that the peppers were a bit firm, I would recommend that either they roast a bit before stuffing them, or a longer cooking time. They sure tasted great though! I dipped the peppers in a beaten egg and then dredged in the bread crumbs and then put the butter/bread crumb mixture over the top! I will definately make these again, roasting the peppers first for a few minutes. Thanks for a great recipe Bergy!

8 people found this review helpful

Was this review helpful to you? YES | NO

From: LeeAnn

On Dec 19, 2001

These were good but needed something. A little salt maybe?? I added shrimp. I think if I made them again I would season the jalepeno with season salt before filling them.

8 people found this review helpful

Was this review helpful to you? YES | NO

Read all 27 reviews