Rachael Ray's Extra Crispy Jalapeño Poppers
Created by McCarver on November 21, 2013
- Servings: 12
- Prep Time: 30m
- Cook Time: 18-20m
- Recipe #11274
Ingredients
- 12 (168 to 170 grams) jalapeño peppers (large peppers)
- 1 package (8 ounce) cream cheese, room temp
- 3 tablespoons yellow onion, grated
- 2 large cloves garlic, grated
- Salt and pepper
- 3/4 cup cheddar cheese, grated (super sharp white cheddar)
- 3/4 cup Monterey jack cheese, shredded
- 2 tablespoons cilantro leaves, finely chopped
- 1 teaspoon ground cumin
- 1 cup breadcrumbs (panko)
- 1/3 cup Parmesan cheese, grated
How to Make
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Step 1: Preheat oven to 400ºF.
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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.
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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).
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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.
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Step 5: Bake until breadcrumbs are evenly brown and filling is bubbly, about 18-20 minutes.
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Step 6: Let stand 10 minutes, and serve.
Nutritional Facts
- 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