Cheesy Baked Jalapeno Poppers
Look, I'm the first to admit that deep fried anything is to die for. With that being said, we shouldn't eat deep fried ALL the time, and that's where my Cheesy Baked Jalapeno Poppers come in! Halved jalapenos stuffed with a cream cheese filling that featured some aged marble, onion, garlic, and parsley, and topped with more aged marble. Baked until tender and finished with a pretzel cracker & parsley crumb. So addictive!
PREP TIME
20 minutes
COOK TIME
20 minutes
INGREDIENTS
12
Serves: 4
Ingredients
- 8 whole8 whole8 whole Jalapeño Pepper
- 227 grams227 grams227 grams Cream Cheese, Full Fat
- 1 cup1 cup1 cup Aged Cheddar Cheese, Marble, shredded. More if needed / desired.
- 2 Tbsp2 Tbsp2 Tbsp Parsley, chopped
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp Red Onion, finely diced
- 1 clove1 clove1 clove Garlic, large clove, 2 if they're super small. Crushed & minced / pressed
- .5 tsp.5 tsp.5 tsp Red Pepper Flakes
- .25 tsp.25 tsp.25 tsp Himalayan Pink Salt, More to Taste
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, To Taste
- 0.5 cup0.5 cup0.5 cup Pretzel Flipsides Original Crackers - Town House, crushed down in to dusty crumbs
- 2 Tbsp2 Tbsp2 Tbsp Parsley, finely chopped
Garnish
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a small mixing bowl, combine the cream cheese, red onion, 1/2 C marble, garlic, parsley, pepper flakes, salt, and a few grinds off your pepper mill. Once combined, add this mixture to a piping bag fitted with the large open tip. Set aside.
- Make sure to give the jalapenos a good scrub under running water and dry them off. Cut them in half lengthwise and carefully scoop out all of the seeds / pith. Continue until all of the jalapenos are cleaned out. Transfer them to a parchment lined baking sheet.
- Preheat your oven to 425 F
- Pipe your filling in to your jalapenos, don't over fill them! The filling expands as the pepper cooks down! Once all of your jalapeno peppers are filled and the filling has been used up, disperse the remaining marble on top of the peppers, giving each one about a tbsp.
- Bake for 15 - 20 minutes until peppers are tender and cheese is blistered and melty. Keep an eye on them after the 15 minute mark to ensure they don't scorch.
- Transfer the tray to a cooling rack. Sprinkle some of the parsley & pretzel crumbs over each of the poppers. Serve and ENJOY!
Notes
- My jalapeno peppers were enormous you guys. After prepping 10 of them, I started piping my filling and realized I wouldn't have enough. If your peppers are medium / average sized, this recipe will make 20 poppers. If they're huge like mine, you're looking at 16.
- I used Town House Flipsides for my crackers which are pretzel on one side, and cracker on the other. The idea I got this from for a crispy, chip crust was Cookie & Kate Blog. She used barbecue chips so you could sub in any crispy chip or cracker you have on hand!
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About This Recipe
Show nutritional information
Appetizers Coconut Free Egg Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 547 |
| Fat: | 36 g |
| Carbohydrates: | 35 g |
| Protein: | 21 g |
| Cholesterol: | 0 g |
| Sodium: | 930 mg |
| Fiber: | 6 g |
| Sugars: | 10 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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