Jalapeño Poppers Recipe

Jalapeño Poppers

Course: Appetizer
Cuisine: Mexican


  • 250 g cream cheese, softened
  • 250 g Monterrey jack or cheddar cheese
  • 1/4 cup mayonnaise
  • 15 jalapeño peppers, halved lengthwise and seeded
  • 2 eggs, beaten
  • 1/2 tbsp milk
  • 2 slices bread (or panko)

Optional Filling

  • 1/2 cup cilantro chopped
  • 1/4 cup bacon bits
  • 1/2 tsp cayenne pepper
  • 1/2 tsp chili powder

Optional Breading

  • 1/4 cup flour
  • 1/2 tsp cayenne pepper
  • 1/2 tsp paprika
  • 1/2 tsp thyme
  • 1 tsp garlic powder


  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
  • In a medium bowl, mix together cream cheese, sharp Cheddar cheese and mayonnaise. Stuff jalapeno halves with the mixture.
  • Whisk together eggs and milk in a small bowl.
  • Blend the bread crumbs and place in a separate small bowl.
  • Dip each stuffed jalapeno half into the egg and milk mixture, then roll in bread crumbs to coat.
  • Optional: Re-coat with the egg mixture, and roll in bread crumbs a second time.
  • Arrange in a single layer on the prepared baking sheet. Bake in the preheated oven 30 minutes, or until filling is bubbly and lightly browned.

Optional Filling

  • Add chopped cilantro, cayenne, bacon bits, and chili powder to the stuffing.

Optional Breading

  • Dredge the peppers in a mixture of flour, cayenne, paprika, thyme, and garlic powder before coating with egg mixture.