‘Juicy jalapeño on bottom, with a loaded centre and a parmesan crunch on top, once you try this way of baking jalapeño poppers you’ll never look back. These Crispy Baked Jalapeno Poppers are an absolute must!’ – Hungry now? Jump to Recipe
Hey folks! Today I pose the question – is it acceptable to eat jalapeño poppers at breakfast, lunch and dinner for the foreseeable future? Now before we discuss, I’d just like to share with you the evidence for such arguement and why realistically I’ve already decided to act upon the notion. Let me welcome to the stage – Crispy Baked Jalapeño Poppers (otherwise known as this morning’s breakfast – guilty).
For a long time when making Jalapeno Poppers I’d do the whole cream cheese stuffed jalapeños, topped with cheddar cheese then wrap with bacon. Which don’t get me wrong tastes bloomin’ divine, but recently I’ve mixed things up, which has led to one of the most incredible jalapeño popper combos I’ve ever tasted.
What I’ve come up with here is a popper loaded with a concoction of cream cheese, cheddar, green onion and bacon, topped with a crispy parmesan breadcrumb, neatly packed inside a zingy jalapeño. I did have a nose around after I finished just to, you know, check out the competition, and most breaded jalapeno poppers I found were fully coated and/or deep fried. The reason I think these work so well is simply because the crispy layer is only on top.
Sounds great right? It gets better. They’re so freaking quick ands easy to make!
As if that wasn’t enough, we’re on to the parmesan crumb.
Here’s where things really get tasty.
As you bite you’ve got the juicy jalapeno on bottom, with the loaded center oozing out and that nice parmesan crumbed crunch on top. I think sometimes if you coat the entire thing the jalapeno gets a little lost. I want it to be the main event, as it should be. Traditionally the bacon is wrapped around the Jalapeno, but here it’s crumbled inside. It offers a nice little surprise when you bite in and gives you the traditional vibe of a jalapeno popper without being all up in your face. Not that I have a problem with bacon being all up in my face but you know.
With regards to the parmesan crumb there is one crucial ingredient you can’t go without – smoked paprika. Now, if you’ve been a reader for a while you’ve heard me harp on about smoked paprika in literally every recipe. A personal preference of mine? Maybe. But here it’s a definite must. It’s give that gorgeous smokey twang to these baked jalapeño poppers and enhances all the lively flavours they offer.
The last thing I want to mention (and by mention I mean argue in defence of future eating habits) is that this baked version of traditionally deep fried jalapeño poppers does offer a healthier alternative. Don’t get me wrong, if you’re cooking up some Jpoppers the healthy eating is probably already on pause, but with low-fat cream cheese, greek yoghurt to dip and no sight of a deep fat fryer, you’re conscience may be okay with you!
Or if you’re like me then grab that sour cream, challenge yourself to an eating contest and don’t look back.
So if I haven’t convinced you for breakfast, lunch and dinner, then these crispy baked jalapeño poppers are going to go down an absolute treat for game day, dinner parties or appetizers. So quick and easy, you’d be mad not to give these Jpoppers a go!
1 minute recipe video just below and full printable recipe just below that. Let me know you get on in the comments below and I’ll catch you on the next post!
'Juicy jalapeño on bottom, with a loaded centre and a parmesan crunch on top, once you try this way of baking jalapeño poppers you'll never look back. These Crispy Baked Jalapeno Poppers are an absolute must!'
- 10 Jalapenos
- 8 oz (250g) Cream Cheese
- 5.2 oz (150g) Streaky Bacon, finely diced
- 1 cup (100g) cup Cheddar Cheese, finely grated
- 1 Green Onion finely diced
- 4 tbsp Breadcrumbs
- 2 tbsp Parmesan finely grated
- 1 tsp Smoked Paprika
- Salt & Black Pepper to taste
- Olive Oil
Preheat oven to 200c (390f)
Begin by mixing your Breadcrumbs, Parmesan, Smoked Paprika and Salt & Pepper in a bowl and place to one side.
Next, fry your Bacon bits over medium/high heat until nice and crispy. Pat dry with a paper towel and when cool enough to handle, combine in a separate bowl with your Cream Cheese, Green Onion and Cheddar Cheese until a smooth like texture.
Grab your Jalapeños and slice them horizontally, forming two boat-like shapes. Deseed with a teaspoon and begin filling with your Cream Cheese mixture. You want them filled to just above level height, around 1 tbsp per 'boat' should be fine, depending on Jalapeño size.
Flip each boat upside down in to your breadcrumb mixture and gently press so the crumbs attach, forming the crispy layer.
Place evenly spaced on a baking tray (lined with tin foil) and bake for around 8-10 mins just to heat through the center, until they start to bubble. Then switch to the grill and broil for around 5 mins or until golden and crispy on top. Allow to cool for a few minutes and tuck in!
a) If you don't like too much spice - After slicing and gutting the jalapeños, soak them in a bowl of cold water. This should take away some of the spice to make them more bearable for those who don't like to much heat!
b) It's sometimes a good idea to wear gloves whilst prepping these, just to avoid accidental contact with unwanted areas i.e eyes etc.
c) These guidelines are based on medium sized Jalapeños, oven timings may differ so just be vigilant throughout. You want them to JUST be cooked in the first instance, any longer and they will wilt and the cheese will slide off. An ever so slightly firm jalapeño is a good thing to help keep shape.
d) You may end up with leftover cream cheese mixture, but just pop in the fridge and use as a dip with crackers or stuff in your next Jalapeno craving.
Check out the perfect accompaniment to these poppers! – My Roasted Sweet Potato and Black Bean Quesadillas!
Cheers guys, this has been ‘ Crispy Baked Jalapeno Poppers ’. Comment, share, do whatever you fancy but for crying out loud don’t go bacon my heart. See you next time 🙂