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Jalapeno Poppers

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  • Ruth Schwendinger

    Baked Jalepeno Poppers: 12-Jalapeno Peppers, 6-oz Softened Cream Cheese, 1 1/2-Cups Shredded Mozzarella, 1/4-Cup Chopped Cilantro, 1/8-tsp Salt, Bread Crumbs/Parmesan Cheese. Bake 15-mins @ 425°

  • Chelsea Thornton

    Easy Baked Jalapeno Poppers   Jalapeno halves stuffed with cheeses and cilantro and baked for a fabulous appetizer or snack! Yield:  24 pieces Ingredients:  12 large jalapeno peppers 6 ounces cream cheese, softened 6 ounces (1 1/2 cups) shredded mozzarella cheese 1/4 cup (packed) finely chopped cilantro leaves 1/8 teaspoon salt Bread crumbs or Parmesan cheese, optional Instructions:  1. Wearing protective rubber or plastic gloves, slice jalapenos in half lengthwise and remove the meat and seeds.* 2. In a medium mixing bowl, beat the cheeses, cilantro, and salt until creamy. Spread into halved peppers. If desired, dip or roll the tops of the peppers (the open cheese-stuffed side) in bread crumbs or grated parmesan cheese. 3. Place peppers cheese-side-up on a baking sheet. Bake at 425 degrees for 15 minutes or until hot and lightly browned on top. Serve and enjoy!

  • Sladen Manuel

    Easy Baked Jalapeño Poppers - try with low fat cheeses and substitute half of the cream cheese with Greek yogurt or 1% cottage cheese

  • Wendi Hammann

    Baked Stuffed Jalepeno Poppers

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