Cheesy Baked Jalapeno Poppers

These baked jalapeno poppers are perfect for parties, football games or just as an everyday snack! They’re baked, not fried.

Baked Jalapeno Poppers ~ Savory Simple

You guys, I cannot remember the last time I struggled so much to get a photo.  Getting this shot was absolute torture.  Not because of lighting or settings or misbehaving props.  No, what happened here was much more sinister.  I TASTED one of these gorgeous, ooey gooey baked jalapeno poppers before setting up the photo.  I had to make sure they were good, right?  Well they were so good that I couldn’t focus on getting the shot.  I stared at these mascarpone and chive-filled poppers as the smell of freshly baked cheese wafted through the air, as they beckoned me with their seductive straight-from-the oven heat.  “EAT ME,” they said “before we cool off and our cheddar no longer oozes and our pepper oils no longer tickle your tongue with fire.”

“FINE,” I snapped.  “I will.”

 Baked Jalapeno Poppers ~ Savory Simple

 

poppers
Print Pin Recipe

Cheesy Baked Jalapeno Poppers

These baked jalapeno poppers are perfect for parties, football games or just as an everyday snack! They're baked, not fried.
Course Appetizer, Snack
Cuisine Mexican
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 20 poppers
Calories 53
Author Jennifer Farley

Ingredients

  • 10 jalapenos
  • 3 ounces mascarpone cheese
  • 2.5 ounces mild cheddar cheese, grated
  • 1 teaspoon chives, finely chopped
  • 3 tablespoons half & half, divided
  • 1 large egg
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 cup all-purpose flour
  • 1/2 cup panko bread crumbs

Instructions

  • Preheat the oven to 350 degrees F.
  • Line a baking sheet with parchment paper.
  • Using plastic gloves (if possible), slice the jalapenos open lengthwise and scoop out the seeds. Set aside.
  • By hand or in a stand mixer with the paddle attachment, evenly combine the mascarpone, cheddar cheese, chives and 1 tablespoon of half and half.
  • Stuff the mixture into each jalapeno half.
  • Whisk together the egg, 2 tablespoons half and half, salt, paprika and garlic powder in a small bowl.
  • Place the flour and panko in separate bowls and line them up with the egg mixture to create a breading station.
  • Dip a jalapeno in the flour and tap it to remove the excess. Next, dip it in the egg mixture and then finish with the panko. Scoop extra panko on top and gently press it in place.
  • Place the jalapeno on the prepared baking sheet and repeat the process with the rest of the jalapenos.
  • Bake for 30 minutes. Serve hot.

Nutrition

Calories: 53kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 69mg | Potassium: 30mg | Vitamin A: 4.1% | Vitamin C: 10.1% | Calcium: 3.9% | Iron: 1.3%

Recipe Troubleshooting

For help troubleshooting a recipe, please email recipehelp@savorysimple.net. I’ll try to respond to urgent questions as quickly as possible! This email address is only for recipe troubleshooting; Solicitations will be ignored.

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These baked jalapeño poppers are perfect for parties, football games or just as an everyday snack! They're baked, not fried.

About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine in Maryland, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

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