Baked Jalapeño Poppers

Name: Baked Jalapeño Poppers
Yield: Makes 24 poppers
Ingredients: 6 slices, bacon; 12 , jalapeño chiles, halved lengthwise with stems left intact, seeds and ribs removed; 4 ounces, mild cheddar cheese, shredded (1 cup); 4 ounces, Monterey Jack cheese, shredded (1 cup); 4 ounces, cream cheese, softened; 2 , scallions, sliced thin; 3 tablespoons, minced fresh cilantro; 2 tablespoons, panko bread crumbs; 1 large, egg yolk; 2 teaspoons, lime juice; 1 teaspoon, ground cumin

37 comments

By Diane Unger

Appears in Cook's Country June/July 2014

Side Dishes

Vegetables

An easier path to homemade jalapeño poppers starts with ditching the deep frying.

SERVESMakes 24 poppers

TIME1¼ hours

WHY THIS RECIPE WORKS

With all due respect to stuffed, breaded, and fried jalapeño poppers, we wanted an easier option to bring this bar snack to the home kitchen. But perfecting baked jalapeño poppers took a few tricks. First, roasting the halved chiles cut sid...

This is a members' feature.