Make Us Your Home Page
Make Us Your Home Page
Bookmark Allrecipes.com
Bookmark This Page
New Users!
Create your FREE Allrecipes.com recipe box
.
Recipes
|
Ingredients
|
Articles
|
More »
Advanced Search
Glossary Search
Collection Search
User Name
Password
Remember me?
Forgot password?
My Profile
My Stuff
Recipes
Budget Cooking
Recipe Exchange
Holidays
Summer Grilling
More Recipes Like This
Jalapeno Poppers II
Sausage Jalapeno Poppers
Jalapeno Poppers of Champions
Blue Cheese Jalapeno Poppers
Best Ever Jalapeno Poppers
MORE
Top Related Articles
New Year's Celebration
Scotch bonnet chile
habanero chile
Choosing Chile Peppers
Roasting Peppers
Chipotle Chile
Homemade Salsa Secrets
Peppers and Insulin
Chili Powder
Ancho Chile
Related Collections
Jalapeno
Low-Carb Appetizer Recipes
Peppers
Poppers
Vegetarian Appetizers
Free Membership
Join the Allrecipes Community!
Contests and Sweepstakes
Create a Recipe Box
Sign Up For Newsletters
Manage Emails
Favorite Products
TasteBook
Create-A-Cookbook
Cookbooks
Magazines
Cooking In Style Club
Shop
Culinary Schools
Top Deals
Print This Recipe
Full Page
3x5 Card
4x6 Card
Email This Recipe
Jalapeno Poppers I
SUBMITTED BY:
PAULA P
PHOTO BY:
MELSY
"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!"
RECIPE RATING:
Read Reviews
(157)
Review/Rate This Recipe
PREP TIME
30 Min
COOK TIME
30 Min
READY IN
1 Hr
Original recipe yield 30 jalapeno poppers
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package shredded sharp Cheddar cheese
1/4 cup mayonnaise
15 fresh jalapeno peppers, halved lengthwise and seeded
2 eggs, beaten
1/2 tablespoon milk
1 1/2 cups crushed corn flake cereal
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
In a medium bowl, mix together cream cheese, sharp Cheddar cheese and mayonnaise. Stuff jalapeno halves with the mixture.
Whisk together eggs and milk in a small bowl. Place crushed corn flake cereal in a separate small bowl.
Dip each stuffed jalapeno half into the egg and milk mixture, then roll in corn flake cereal to coat.
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.
ADVERTISE WITH US
ADVERTISEMENT
REVIEWS
Reviewed on Jan. 2, 2005 by ROSANNACANADA
X
Full Review
ROSANNACANADA
Jan. 2, 2005
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.
Was this review helpful?
[
YES
]
21 users found this review helpful
I give it 4 stars cuz it needs tweaking to be great...here's what you need to do: after...
MORE
MORE
Reviewed on Sep. 20, 2005 by LILSPINSTER
X
Full Review
LILSPINSTER
Sep. 20, 2005
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...
Was this review helpful?
[
YES
]
16 users found this review helpful
These are great! I added some mozzarella to the mix and dredged the peppers in flour mixed...
MORE
MORE
Reviewed on Dec. 23, 2003 by
I'm nuts too...
X
Full Review
I'm nuts too...
Dec. 23, 2003
For as skeptical as I was about these, they disappeared so quick. I did a trial run the night before making these, and I wasn't to thrilled with the way that they baked, the filling kinda ran out all over the baking sheet. Sooo, I decided to chop off the stems of the peppers & slit them lengthwise (without cutting them in half). I scraped the seeds out, and then stuffed them with the mixture (which I suggest cutting in 1/2 or doubling the peppers because I have 1/2 of it left). I ran out of time so I skipped the breading part & microwave "steamed" them, I have to say, they looked much better than the oven trial, and they were gone quick, I didn't even get to try one! Thanks Paula!
Was this review helpful?
[
YES
]
14 users found this review helpful
For as skeptical as I was about these, they disappeared so quick. I did a trial run the night...
MORE
MORE
Reviewed on Jul. 20, 2006 by
kajones
X
Full Review
kajones
Jul. 20, 2006
These were really good. I didn't have corn flakes, so I breaded them with italian bread crumbs, dunked in the egg mix again and then breaded once more. The crust stayed on beautifully! An idea too, I left the stems on as best I could so I had something to hold on to while dipping and breading. Definitely a lot healthier than the fried version. This is a regular at my house now.
Was this review helpful?
[
YES
]
9 users found this review helpful
These were really good. I didn't have corn flakes, so I breaded them with italian bread...
MORE
MORE
Reviewed on Aug. 3, 2004 by
LYNNIETHEPOOH2
X
Full Review
LYNNIETHEPOOH2
Aug. 3, 2004
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!
Was this review helpful?
[
YES
]
9 users found this review helpful
Very easy and tasty recipe. My husband and I had an assembly line making these little...
MORE
MORE
Reviewed on Oct. 12, 2003 by
KEG18
X
Full Review
KEG18
Oct. 12, 2003
I used bread crumbs instead of cornflakes. Put them in the freezer before baking to try and get the cheese to stay put. Definitely would recommend cooking the jalapenos before stuffing them.
Was this review helpful?
[
YES
]
9 users found this review helpful
I used bread crumbs instead of cornflakes. Put them in the freezer before baking to try and...
MORE
MORE
Reviewed on Aug. 3, 2003 by CAROLYNJEAN
X
Full Review
CAROLYNJEAN
Aug. 3, 2003
We liked this recipe. For those of you somersizing, roll in parmesan cheese instead of bread crumbs. yum!
Was this review helpful?
[
YES
]
9 users found this review helpful
We liked this recipe. For those of you somersizing, roll in parmesan cheese instead of bread...
MORE
MORE
Reviewed on Mar. 11, 2003 by Mary
X
Full Review
Mary
Mar. 11, 2003
Excellent! Could have used more peppers as there was an abundance of mix for the inside. They went fast when I brought them to a party. Thanks for the recipe!
Was this review helpful?
[
YES
]
8 users found this review helpful
Excellent! Could have used more peppers as there was an abundance of mix for the inside. ...
MORE
MORE
Reviewed on Oct. 1, 2006 by
Andi of Longmeadow Farm
X
Full Review
Andi of Longmeadow Farm
Oct. 1, 2006
I explored the internet and included many recipes from "allrecipes" for the best tasting jalapeno popper. I chose this recipe based on the baking method, rather then fried. I followed this recipe to the "T" and found it easy to pipe in the filling, (using the ol' corner of baggie method) and gently rolling the peppers in milk/egg, then cornflake crumbs. Not hard at all, milk, egg mixture really stuck to pepper, and cornflake crumbs a perfect combination. Was delicious! Family ate all, (and had quite few from garden). I really like the baked part, honestly didn't miss the "fried" mess that usually comes with frying. Really worth a very small effort!
Was this review helpful?
[
YES
]
7 users found this review helpful
I explored the internet and included many recipes from "allrecipes" for the best tasting...
MORE
MORE
Reviewed on Jan. 25, 2004 by COLE MINOR
X
Full Review
COLE MINOR
Jan. 25, 2004
Everyone at my party loved these! My only suggestion is that you dip the peppers in a little flour before dipping in the egg because the cornflakes didn't stick to the peppers.
Was this review helpful?
[
YES
]
7 users found this review helpful
Everyone at my party loved these! My only suggestion is that you dip the peppers in a little...
MORE
MORE