These baked jalapeno poppers are perfect for parties, football games or just as an everyday snack! They’re baked, not fried.
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.”
Cheesy Baked Jalapeno Poppers
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.
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
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These look amazing!! :)
Yum! I would love to have a plateful of these in front of me right now! (And it’s not even 9am.) :D
My god, those look delicious.
These are perfect (as I’m about ready to head to the kitchen to can my own huge stash of jalapenos–with an equal amount still on the plants!). I’m going to have to set some aside and try these!
Oh my goodness, I just love you. My husband will love you too…after I make these for him. He’s such a fan of jalapeno poppers!
oh dear.. I would have eaten all of them! I commend you on your restraint! I must make these asap…
Oh, make no mistake. I ate them ALL. There was zero restraint after I got the shot :}
I would have eaten them all PRIOR to the shoot ;) In fact, when I make these, I’m making a double batch from the get go…..
and not letting anyone know about my personal batch ;)
I love jalapeno poppers! Is it wrong that I now want these for breakfast?
Haha that happens to me all the time and then I HAVE to make more. My poor hips LOL
You and me both!
Well I’m glad you saved a few for us. Those look delicious and perfect bites for party time.
Thanks, Heidi! They’re totally addicting, I’m amazed I got a photo at all.
so funny story, I made those last year and forgot to remove the seeds. WOOPS.
Ohhhhh.
Myyyyy.
Loooooord.
Haha! Little stinkers. They sure look good!
These look fantastic! And a great photo to boot … those crispy crumbs look to be hiding delicious melty cheese in a perfect jalapeno cradle. YUM!
These poppers look wonderful. I’ve always loved the ones with the cream cheese filling but these must be better.
Jalapeno Poppers are one of my favorite snacks – love how you’ve prepared them. They look fantastic!