Rachael Ray's Extra Crispy Jalapeño Poppers

30m
Prep Time
18-20m
Cook Time
48m
Ready In


"I am a huge Rachael fan so I'll be sharing some of my favorites that I've made and some I plan on making. I am going to try this one very soon"

Original is 12 servings

Nutritional

  • Serving Size: 1 (61.7 g)
  • Calories 140
  • Total Fat - 8 g
  • Saturated Fat - 4.4 g
  • Cholesterol - 20.2 mg
  • Sodium - 468 mg
  • Total Carbohydrate - 6.9 g
  • Dietary Fiber - 1.2 g
  • Sugars - 1.8 g
  • Protein - 10.6 g
  • Calcium - 351.6 mg
  • Iron - 0.6 mg
  • Vitamin C - 2 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 400ºF.

Step 2

Trim the top third of the jalapeños lengthwise, leaving the stem intact. Reserve the tops. Using a demitasse spoon or other small tool, scoop out the seeds and the ribs from all the peppers, making 12 'boats.' Chop all of the trimmed pepper tops and reserve.

Step 3

In a mixing bowl, combine softened cream cheese, grated onion, garlic, salt, pepper, shredded cheeses, cilantro and cumin. Add in finely chopped jalapeños to your taste -- (Rachel says; I usually use about half of the total amount, reserving remaining jalapeño for other recipes).

Step 4

In a small dish, combine panko with Parmigiano-Reggiano. Fill your jalapeño boats mounding the filling up a bit. Roll the filling in the panko. Arrange the poppers on a baking dish, spray lightly with cooking spray.

Step 5

Bake until breadcrumbs are evenly brown and filling is bubbly, about 18-20 minutes.

Step 6

Let stand 10 minutes, and serve.

Tips


  • All-natural cooking spray

2 Reviews

MyCookiesCrumble

Delicious! I left out the cilantro but other than that made the same. Flavors were great and they went over well with my guests. They will be made again.

5.0

review by:
(9 Jan 2019)

TXChick

Loved these poppers, hot-hot-hot! saved in favorites I`ll make them more times, thanks!

5.0

review by:
(8 May 2014)

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