We are going to make some baked jalapeño poppers today. These are easy to make and a great appetizer. Although I made a dipping sauce for them from ranch and siracha, you can enjoy these as is. They are very, very good.
The first thing we will do is make the filling. This is a mixture of cream cheese, shredded cheese, bacon, bread crumbs, cilantro and cumin. Next, we will split the jalapeños, scoop out the seeds and membrane and fill them. Rather than batter them and fry them, we will bake them for about 20 minutes. The point is to soften the jalapeño and getting the filling to melt and bubble.
When you bite into these baked jalapeño poppers you will have a hint of spiciness which is tamed by the cheese filling.
How to make baked jalapeño poppers –
4 oz. cream cheese — room temperature
1 cup shredded cheddar cheese
1 cup shredded Monterrey Jack cheese
2 scallions — chopped (white, light green and dark green)
3 tablespoons chopped cilantro
1/2 teaspoon ground cumin
6 slices bacon — cooked and crumbled
2 tablespoons bread crumbs (I used Panko) 1 egg yolk
2 teaspoons lime juice
Heat your oven to 450F (230 C).
Place all the ingredients, except for the jalapeños, in a bowl. Mix well.
Wash the jalapeños and cut them in half. You can keep the stem if you want. If you don’t cut it off before halving the pepper. Use a spoon to scoop out the seeds and membrane, being careful not to rip the jalapeño. Use gloves if you have some so your hands don’t burn.
Fill each jalapeño generously with the cheese mixture and place them on a lined baking sheet.
Cook the peppers for 18 to 20 minutes — until the jalapeño is softened and the cheese has melted and is bubbly.
Remove from oven and serve.
OPTIONAL DIPPING SAUCE –
1 cup ranch dressing
2 tablespoons sriracha
Mix the ingredients in a bowl and refrigerate until ready to serve.