Rating: 4.7 stars
43 Ratings
  • 5 star values: 33
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

After a number of unsatisfactory attempts at making deep-fried poppers, I modified a recipe by Emeril that is much easier than frying and everyone in our family agrees that these are at least as good as -- if not better than -- any fried poppers they have had! We love hot peppers and always make a lot of these from the ones we grow in our garden every year.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with foil or parchment paper.

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  • Blend cream cheese, Cheddar cheese, and taco seasoning together in a bowl; spread into jalapeno halves and arrange onto prepared baking sheet. Sprinkle bread crumbs over the cheese filling.

  • Bake until the peppers are just tender, 20 to 30 minutes.

Cook's Note:

If you aren't a fan of taco seasoning, try stuffing the peppers with a mixture of cream cheese, mozzarella, and chopped pepperoni. Or try cream cheese, bleu cheese, and a bit of dry ranch dressing mix, or whatever sounds good to you!

They also keep quite well if baked for about 15 minutes and cooled before freezing on a baking sheet and then stored in resealable freezer bags. Bake frozen poppers for about 20 minutes.

Nutrition Facts

116 calories; protein 4.1g; carbohydrates 3g; fat 9.9g; cholesterol 30.7mg; sodium 204.7mg. Full Nutrition
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Reviews (43)

Most helpful positive review

Rating: 4 stars
02/08/2015
These were really great! (Tip: for the love of all things holy WEAR GLOVES when making these are your hands will be on FIRE afterwards from handling the peppers. Tip#2 if you rub butter on your jalapeno-burning hands this will help). Read More
(10)

Most helpful critical review

Rating: 2 stars
09/14/2018
I was excited to try this recipe but found it was overpowered by the jalapeño. I seeded the jalapeños most of the way (leaving a few seeds for spice) but they were too strong. Maybe it was that I had to use a cheese blend? (It had cheddar in in though). Maybe I ll try it again when jalapeños are out of season and weaker. Read More
43 Ratings
  • 5 star values: 33
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
02/08/2015
These were really great! (Tip: for the love of all things holy WEAR GLOVES when making these are your hands will be on FIRE afterwards from handling the peppers. Tip#2 if you rub butter on your jalapeno-burning hands this will help). Read More
(10)
Rating: 5 stars
05/19/2015
I made these as written and fell in love. I took out the membranes and the seeds and regretted it. Once baked they weren't very hot to us. If you like hot then leave those in for some added flavour. I used homemade taco seasoning and really enjoyed the extra flavour. Thank you SandyBreit for your recipe! I look forward to trying your suggestions on variations. Read More
(4)
Rating: 5 stars
08/13/2016
These were delicious! I used garden vegetable cream cheese feta and monterey jack. My taco seasoning was chili powder and cumin. I baked them 30 minutes. The peppers were still tender and not mushy. I especially liked the bread crumbs on the top. I used panko. Much easier to make than deep fried and I actually like these better! Read More
(3)
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Rating: 5 stars
03/29/2015
These were great! I used Herb and Garlic cream cheese, Asiago cheese and Panko bread crumbs. They cooked up perfect on parchment paper. Yum! Read More
(2)
Rating: 5 stars
09/03/2017
All the flavor of traditional poppers but SO much quicker. We grow our own jalapeños so we will definitely be making these again! I didn't have bread crumbs so I used corn flake crumbs and it turned out great. Read More
(1)
Rating: 5 stars
09/23/2018
Perfect. Made with and without the bread crumbs. Used a bit less taco seasoning and added minced garlic, onion powder, clack pepper, and garlic powder. Simple, quick, loved these. Read More
(1)
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Rating: 3 stars
09/01/2015
'Wanted to like these more. 'Don't know why I didn't. Panko on top is a good idea. Read More
Rating: 4 stars
07/11/2018
I used bacon bits instead of wrapping in bacon. I also used a little chipotle sauce in mix. Read More
Rating: 5 stars
06/02/2015
These are absolutely amazing poppers! I do mine without the taco season and everyone says they're better than any restaurant poppers they've had! Read More
Rating: 2 stars
09/14/2018
I was excited to try this recipe but found it was overpowered by the jalapeño. I seeded the jalapeños most of the way (leaving a few seeds for spice) but they were too strong. Maybe it was that I had to use a cheese blend? (It had cheddar in in though). Maybe I ll try it again when jalapeños are out of season and weaker. Read More