Baked Jalapeño Poppers
By Diane UngerPublished on March 30, 2014
Time
1¼ hours
Yield
Makes 24 poppers
Ingredients
6 slices bacon 12 jalapeño chiles, halved lengthwise with stems left intact, seeds and ribs removed4 ounces mild cheddar cheese, shredded (1 cup)4 ounces Monterey Jack cheese, shredded (1 cup)4 ounces cream cheese, softened2 scallions, sliced thin3 tablespoons minced fresh cilantro 2 tablespoons panko bread crumbs 1 large egg yolk 2 teaspoons lime juice 1 teaspoon ground cumin
Before You Begin
Use a teaspoon to scrape the seeds and ribs from the halved chiles.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 500 degrees. Set wire rack in rimmed baking sheet. Cook bacon in 12-inch nonstick skillet over medium heat until crispy, 7 to 9 minutes. Transfer to paper towel–lined plate. When bacon is cool enough to handle, chop fine and set aside.
- Season jalapeños with salt and place cut side down on wire rack. Bake until just beginning to soften, about 5 minutes. Remove jalapeños from oven and reduce oven temperature to 450 degrees. When cool enough to handle, flip jalapeños cut side up.
- Mix cheddar, Monterey Jack, cream cheese, scallions, cilantro, panko, egg yolk, lime juice, cumin, and bacon together in bowl until thoroughly combined. Divide cheese mixture among jalapeños, pressing into cavities. Bake until jalapeños are tender and filling is lightly browned, 9 to 11 minutes. Let cool for 5 minutes. Serve. The filled and unbaked jalapeños can be covered and refrigerated for up to 1 day. Add 3 minutes to the baking time.
to make ahead
Time
1¼ hoursYield
Makes 24 poppersIngredients
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
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
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
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 side down lets us control the texture of the peppers and drives off excess moisture. For a flavorful filling that isn’t chalky, equal parts cream cheese, cheddar, and Monterey Jack are our cheeses of choice, while panko bread crumbs and an egg yolk help it stay put. Finally, for a filling that stands up to the fiery jalapeños, we add scallions, cilantro, cumin, lime, and bacon.
Before You Begin
Use a teaspoon to scrape the seeds and ribs from the halved chiles.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 500 degrees. Set wire rack in rimmed baking sheet. Cook bacon in 12-inch nonstick skillet over medium heat until crispy, 7 to 9 minutes. Transfer to paper towel–lined plate. When bacon is cool enough to handle, chop fine and set aside.
- Season jalapeños with salt and place cut side down on wire rack. Bake until just beginning to soften, about 5 minutes. Remove jalapeños from oven and reduce oven temperature to 450 degrees. When cool enough to handle, flip jalapeños cut side up.
- Mix cheddar, Monterey Jack, cream cheese, scallions, cilantro, panko, egg yolk, lime juice, cumin, and bacon together in bowl until thoroughly combined. Divide cheese mixture among jalapeños, pressing into cavities. Bake until jalapeños are tender and filling is lightly browned, 9 to 11 minutes. Let cool for 5 minutes. Serve. The filled and unbaked jalapeños can be covered and refrigerated for up to 1 day. Add 3 minutes to the baking time.
to make ahead
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