Baked Jalapeño Poppers 6.000

Goran Kosanovic for The Washington Post

Nourish Jan 25, 2018

With a crispy baked coating and light creamy filling, this recipe delivers all the fun and flavor of the typical fried bar food staple in a more healthful way.

For this recipe, we like clearing the jalapeño halves of ribs and seeds by scraping them out with a spoon.

To read the accompanying story, see: Cheesy jalapeño snacks for the Super Bowl? Score!.

Make Ahead: Poppers can be baked, cooled and refrigerated up to 2 days in advance; reheat in a 325-degree oven on a baking sheet for about 20 minutes.


Servings:
6 - 8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6-8 servings; makes 12 to 24 pieces

Ingredients
  • 2 ounces grated Monterey Jack cheese (1/2 cup packed)
  • 1/3 cup whipped cream cheese
  • 1/3 cup part-skim ricotta cheese
  • 2 tablespoons minced fresh cilantro leaves
  • 10 medium jalapeño peppers, halved lengthwise, seeded, stems trimmed to 1/2-inch
  • 3 tablespoons flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 large eggs
  • 1 cup plain panko bread crumbs
  • 1 teaspoon garlic powder (granulated garlic)
  • 1 tablespoon olive oil

Directions

Position a rack in the upper third of the oven; preheat the oven to 375 degrees. Lightly grease a baking sheet with cooking oil spray.

Stir together the Monterey Jack cheese, cream cheese, ricotta cheese and cilantro in a bowl, until well incorporated. Use about 2 teaspoons of the mixture to fill each jalapeño half.

Spread flour on a plate and season with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.

Beat the egg in a separate bowl. Spread the panko bread crumbs on a separate plate and season with the garlic powder and the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Toss the seasoned bread crumbs with oil until evenly coated.

Toss each stuffed jalapeño in the seasoned flour, shaking off any excess, then in the egg, and finally in the seasoned panko, shaking off the excess. Each piece should be coated all around in the mixture. Arrange the coated jalapeños, cut sides up, on the baking sheet. Roast (upper rack) for 30 to 35 minutes, until the coating is golden brown and the cheese has melted a bit.

Serve warm.

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Recipe Source

From nutritionist and cookbook author Ellie Krieger.

Tested by Nilar Andrea Chit Tun.

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