Jalapeno Poppers

Published on Oct 10, 2010
Updated on Nov 16, 2018

Jalapeno Poppers // Tried and Tasty

Jalapeno Poppers // From the Food Network, these Jalapeno Poppers are a delicious appetizer courtesy of Emeril Lagasse. | Tried and Tasty When I was younger my mom would buy Jalapeno Poppers occasionally and I loved them. Pretty surprising since I’m not a “spicy” food person. There was something about the cream cheese and the jalapeno that I loved. I hadn’t had them in years and then randomly I thought to myself I should make them (we usually had the freezer ones)! So I went on a hunt for a baked version instead of fried and stumbled upon this :)

Jalapeno Poppers

Course: Appetizer
Cuisine: American
Keyword: Jalapeno Poppers
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 24
Calories: 154 kcal
Author: Yvonne
From the Food Network, these Jalapeno Poppers are a delicious appetizer courtesy of Emeril Lagasse.


  • 12 fresh jalapeno peppers halved lengthwise, stems, seeds and membranes removed
  • 6 oz. cream cheese softened
  • 1 1/2 c. grated Monterrey Jack or mozzarella cheese
  • 1/2 tsp. ground cumin
  • 1/2 tsp. cayenne or less to taste
  • 2 large eggs
  • 2 tbsp. milk
  • 8 tsp. Essence recipe follows
  • 1 c. panko crumbs or fine dry breadcrumbs
  • 1/2 c. all purpose flour

Essence (Emeril's Creole Seasoning)

  • 2 1/2 tbsp. paprika
  • 2 tbsp. salt
  • 2 tbsp. garlic powder
  • 1 tbsp. black pepper
  • 1 tbsp. onion powder
  • 1 tbsp. cayenne pepper
  • 1 tbsp. dried leaf oregano
  • 1 tbsp. dried thyme


  1. Preheat oven to 350 F.

  2. Lightly grease baking sheet and set aside. In a bowl, cream together the cream cheese, Monterey Jack cheese, cumin, and cayenne.

  3. In a small bowl, beat together eggs, milk and 2 tsp. of the Essence.

  4. In a shallow dish, combine the panko crumbs and 4 tsp. of Essence.

  5. In a third dish, combine the flour and remaining 2 tsp. of Essence. Spread 1 tbsp. of the cheese mixture into the middle of each jalapeno half. One at a time, dredge in the flour, dip into the egg mixture, then dredge in the panko crumbs, pressing to coat. If necessary, repeat the process.

  6. Place the coated peppers, cut side up, on the prepared baking sheet and bake until the filling is runny and crust is golden, about 30 minutes. Remove from the oven and serve immediately.

Recipe Notes

[My 2 Cents]
These are m.e.s.s.y!!! So beware. Also, like I said, I'm not really a spicy foods person and the first time I made these I added all of the suggested cayenne to the Essence. Big mistake. My mouth was on fi-yah!!! Holy cow. So the next time around I made the essence without cayenne at all and loved them! They were still spicy because of the jalapeno but not nearly as hot as they could have been.

Adapted from Food Network Star, Emeril Lagasse

Nutrition Facts
Jalapeno Poppers
Amount Per Serving
Calories 154 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Cholesterol 33mg11%
Sodium 674mg29%
Potassium 157mg4%
Carbohydrates 15g5%
Fiber 2g8%
Sugar 1g1%
Protein 6g12%
Vitamin A 1375IU28%
Vitamin C 9.3mg11%
Calcium 128mg13%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.
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