Panko breadcrumbs give these baked--not fried--blue cheese-stuffed jalapenos just the right crunch.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Mix together the egg and milk in a small bowl. In a separate bowl, mix together the panko crumbs, salt, pepper, and garlic powder.

  • Cut jalapenos in half lengthwise. Remove the seeds. Stuff each jalapeno half with equal portions of the blue cheese. Place the halves back together and secure with toothpicks. Dip each stuffed jalapeno in the egg mixture and then coat with the panko mixture. Arrange the breaded peppers on a baking sheet.

  • Bake in preheated oven until golden brown, about 15 minutes.

Nutrition Facts

188.8 calories; 10.9 g protein; 23.6 g carbohydrates; 106.9 mg cholesterol; 991 mg sodium. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/05/2008
These are very good. As written the recipe is a 4.5 but with minor improvement it is a five. The other reviewer was right and the panko didn't stick well to the peppers so I dredged them in flour before the egg. This helped significantly but I also decided not to replace the top half of the pepper because the panko stuck better to the cheesed top. I used a VERY potent raw milk roquefort so with half of the peppers I mixed the roquefort with some neufchatel cheese to tame it. The mixed batch were my favorites and my boyfriend enjoyed the stinkier variety. Overall very delicious and I like them better than "poppers" with cheddar. Thanks! Read More
(39)

Most helpful critical review

Rating: 3 stars
07/12/2011
My boyfriend is a huge fan of blue cheese and loved these! I didn't even attempt to dip them in breading and just mixed some butter with the panko and sprinkled it on top of halved peppers. Putting them back together sounds iffy. great recipe for a new filling for poppers but the breading needs reworking. Read More
(5)
18 Ratings
  • 5 star values: 2
  • 4 star values: 10
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
08/05/2008
These are very good. As written the recipe is a 4.5 but with minor improvement it is a five. The other reviewer was right and the panko didn't stick well to the peppers so I dredged them in flour before the egg. This helped significantly but I also decided not to replace the top half of the pepper because the panko stuck better to the cheesed top. I used a VERY potent raw milk roquefort so with half of the peppers I mixed the roquefort with some neufchatel cheese to tame it. The mixed batch were my favorites and my boyfriend enjoyed the stinkier variety. Overall very delicious and I like them better than "poppers" with cheddar. Thanks! Read More
(39)
Rating: 4 stars
08/05/2008
These are very good. As written the recipe is a 4.5 but with minor improvement it is a five. The other reviewer was right and the panko didn't stick well to the peppers so I dredged them in flour before the egg. This helped significantly but I also decided not to replace the top half of the pepper because the panko stuck better to the cheesed top. I used a VERY potent raw milk roquefort so with half of the peppers I mixed the roquefort with some neufchatel cheese to tame it. The mixed batch were my favorites and my boyfriend enjoyed the stinkier variety. Overall very delicious and I like them better than "poppers" with cheddar. Thanks! Read More
(39)
Rating: 4 stars
06/01/2009
Olive oiled my hands as suggested and also wore gloves and had no burning. Combined 1/4 cup bleu cheese 1/4 cup 4 cheese mixture 1/4 cup cream cheese and I loved them! My husband would like them better with a milder bleu cheese. Dipped all peppers into 1/2 cup wondra and then dipped all peppers into 2 eggs (clean gloves after) and then dipped all into 1 cup plain bread crumbs. I made a treat for my dog by forming a patty out of the leftover crumbs and eggs and cooked in microwave for 2 minutes. These work very well made ahead! Cook at 350F for 30 minutes and then remove from oven. When ready to serve sprinkle with a bit more 4 cheese combo and put under broiler as suggested by another reviewer. Read More
(19)
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Rating: 4 stars
10/02/2007
This tasted really good but the panko bread crumbs didn't stick good at all. It also took a lot longer than I thought. I would definitely try this recipe if you like the ingredients. Read More
(12)
Rating: 4 stars
02/09/2011
These were a hit at the super bowl party! My spin is in rather than cut in half I cut off at the bottom stem part and hollowed out with a potatoe peeler and used a zip lock bag as a pastry bag to insert the cheese into the peppers. I got creative with the cheese blue cheese cream cheese and 4 cheese mixture. The 4 star rating is that the Panko did not stick to the pepper well. Next time I will use bread crumbs and try to scrape the outside of the pepper with a grater of some sort hopefully this will help the flour egg & bread crumbs to stick better. This was my first try and it was appreciated by all! Read More
(8)
Rating: 4 stars
08/04/2011
Speaking strictly about the baking temp/time and breading recipe here since I modified the construction and used a different filling: for non-fried poppers this works really well! It's true that the breading doesn't stick super-well to the poppers but I found that if I was very gentle with the unbaked poppers I was able to keep most of the breading attached. They're not fried and so you're not going to get a thick fried-popper coating. Next time I might add slightly less milk to see if that helps. I found the panko slightly stale-tasting but liked the nice crunch it added so might use a mix of panko and traditional bread crumbs next time. Finally the construction as written seemed a bit elaborate; I just cut the stem end off each pepper sliced down one side so I could de-seed filled with cheese and wrapped the pepper around the filling. (I used Boursin with chive and garlic which I had left over from something else.) Those modifications aside this recipe produced a nicely browned and crispy popper with the pepper itself cooked just right. Thanks for the recipe; our pepper plants are going nuts this year so we'll make these again! Read More
(8)
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Rating: 5 stars
10/08/2011
I added a small amount of cream cheese to the mixture and did not bother to try to bread them just topped the mixture with the bread crumbs. Used a mix of green and red peppers. Letmetellya DO NOT use red! I took a small bite of a red one and thought ok not too bad.....afterburn from HADES! I handed it over to the hub. He thought he was tough enough. I said watch out for the afterburn he said it's not bad. I left the room for a moment and when I returned he was blowing like a bull and had tears in his eyes. I was biting my swollen plumped lips to keep from laughing.:) Read More
(7)
Rating: 5 stars
09/14/2009
What a Great Snack! We always order these while were out. There is never enough. Very Easy to make. We used blue cheese crumbles and Cream cheese w/ chives. we also double breaded them. Love em! Read More
(7)
Rating: 4 stars
02/16/2010
yum! Even the people who are scared by the thought of a jalapeno really enjoyed this (I did make sure to scrape all of the seeds out though) Read More
(5)
Rating: 3 stars
07/12/2011
My boyfriend is a huge fan of blue cheese and loved these! I didn't even attempt to dip them in breading and just mixed some butter with the panko and sprinkled it on top of halved peppers. Putting them back together sounds iffy. great recipe for a new filling for poppers but the breading needs reworking. Read More
(5)