Homemade Jalapeno Poppers Baked in Panko


Summer vegetables are dwindling a bit but I still have healthy tomatoes coming in, green peppers, tons of herbs, chives, and an abundance of jalapeno peppers! One of my pet peeves is wasting food so I am always coming with new recipes to ensure I get everything out of what I grow in my garden.  This was my first attempt at making poppers and I followed a recipe from Emeril via the food network.  The spice that you make to go with this recipe is his creole spice and I absolutely loved it.  The after hint of thyme in the poppers was so delicious.  And you will have a lot left over so tonight I plan to use the creole when I bake some salmon.

Jalapeno peppers are not only a wonderful addition to many dishes, such as homemade quesadillas or even thrown into a pasta sauce, they offer many health benefits as well.  Jalapenos contain a chemical known as capsaicin, which is actually what gives peppers their hot properties. Capsaicin is great for speeding up your metabolism and is also a well known anti-inflammatory that reduces swelling and pain in arthritis sufferers.  They are also high in vitamins A and C, as well as flavonoids, making jalapenos a powerful antioxidant.  Because this recipe has the popper baked in Panko, they are a healthier version of deep friend poppers you would typically get in a restaurant.

Here is the yummy and healthy recipe-enjoy!


12 fresh jalapeno peppers, halved lengthwise, stems, seeds and membranes removed (wear gloves!)
6 ounces cream cheese softened
1 1/2 cups grated Monterey Jack
1/2 teaspoon ground cumin
1/2 teaspoon cayenne, or less, to taste
2 large eggs
2 tablespoons milk
8 teaspoons Essence, recipe follows
1 cup panko bread crumbs
1/2 cup all-purpose flour
Essence Recipe (Emeril’s Creole Seasoning)
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion pepper
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Preheat the oven to 350 degrees F. Lightly grease a baking sheet and set aside.

In a bowl, cream together the cream cheese, Monterey jack, cumin, and cayenne.

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

In a shallow dish, combine the panko crumbs and remaining 4 teaspoons of Essence. In a third dish, combine the flour and remaining 2 teaspoons of Essence.

Spread 1 tablespoon 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. Place the coated peppers, cut side up, on the prepared baking sheet and bake until the filling is runny and the crust is golden, about 30 minutes.

Remove from the oven and serve immediately.






16 responses to “Homemade Jalapeno Poppers Baked in Panko

    • They are extremely easy to grow organically since most bugs won’t want to eat on them! I didn’t do any maintenance really at all and had so many all through the summer. You would love these!


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  2. Oh, boy, do I love me some poppers! These look really good, as well as easy and fun to make, especially if you get the gang involved assembly-line style. I’ve chosen it as my Recipe of the Day on Facebook and Twitter. Thanks for a terrific game-day appetizer.


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