Baked Jalapeno Poppers are a healthier version of the decadent fried appetizer ~ these little guys are just as addictive as the originals, without all the guilt!

This is a more elegant form of the familiar bar snack.  I’ve replaced boring cream cheese and Monterey Jack with two kinds of Spanish cheeses, fluffy goat cheese, and manzanilla olives.  I just mound it into the jalapeno pepper halves and bake them until all browned and bubbling.  No frying, no heavy breaded coating, no watered down drinks, sticky floors, lame bands…

Taking the seeds and veins out of a hot pepper really neutralizes a lot of its heat, so this is a snack that most people can handle. If you’re a real hot pepper lover you could mix some of the seeds back into the cheese filling.

I used a sharp paring knife and a small spoon to scoop out the insides of the peppers.  Be sure to wash your hands well after doing this, and whatever you do, don’t touch your eyes.  And if you have a dog like mine who eats first and asks questions later, don’t drop any of the lethally hot innards either!

You’ll be left with perfect little jalapeno boats just waiting to be filled with cheesy goodness.


Fill them full, but not too full, or your little boats will capsize in the oven as the hot cheese dip bubbles and expands.

Finish with a few minutes under the broiler to just singe the top of the cheese.

That makes them irresistible.

I served these with Crema Mexicana, leftover from the Beef Brisket Tacos.  It’s cool and creamy and the perfect thing to neutralize the heat of the peppers.  I worried that my mouth would be on fire after my first bite, but that didn’t happen at all.  My peppers were pretty tame.  That’s the fun thing about hot peppers, they’re unpredictable.  There’s no telling exactly how hot they’ll be till you get ’em in your mouth.  Best be prepared with some soothing dipping sauce.

I used a combination of Manchego and Iberico cheeses, both from Spain.  I rounded it out and made the filling creamier with goat cheese.  I threw in some stuffed green olives for a little saltiness and texture.  But just about any cheese imaginable would be great in these, so grate up what you have and try it out.  It helps to use some kind of cream cheese or goat cheese to bind it all together.  If you’d like to make these lower in calories, use low fat cheeses.

It’s 5 O’Clock Somewhere Friday: Baked Jalapeno Poppers

Yield: makes 16 poppers

Ingredients

  • 8 large jalapeno peppers
  • 1/2 cup finely shredded Manchego cheese
  • 1/2 cup finely shredded Iberico cheese
  • 1/4 cup goat cheese
  • handful of stuffed green olives, chopped
  • juice and zest of 1 lemon
  • salt and pepper to taste

Instructions

  1. Set oven to 350F
  2. Halve your peppers lengthwise and remove the seeds and membranes. Set on a baking sheet.
  3. Mix the cheeses, olives, lemon juice and zest in a small bowl. Add salt and pepper to taste.
  4. Fill each jalapeno half with the cheese mixture.
  5. Bake for about 15 minutes, and finish under the broiler to get a nice brown color.
  6. Serve hot with Crema Mexicana and lime wedges on the side.
http://theviewfromgreatisland.com/its-5-oclock-somewhere-friday-baked-jalapeno-poppers/

Cheers! 

This doesn't have to be goodbye ---
CLICK HERE FOR TVFGI'S RSS FEED AND NEVER MISS ONE DELICIOUS BITE!
If you love to get mail, CLICK HERE AND I'LL SEND MY POSTS TO YOUR INBOX.
I'm also on FACEBOOK chatting and sharing recipes every day. If you like to Pin, (and who doesn't?) follow me on PINTEREST
blog_share_subscribe
Share →

22 Responses to Baked Jalapeno Poppers

  1. Rose says:

    Could they be made ahead and frozen?

  2. […] Crab and Rice Salad – Meal Planning Magic Fresh Jalapeno Salmon Burgers – Meal Planning Magic Baked Jalapeno Poppers – The View From Great Island Yaksik Cupcakes (featuring Jujubes) – Cupcake Project Jalapeno […]

  3. […] Recipe by The View From Great Island […]

  4. Kris Mulkey says:

    I can’t wait to make these for my husband. So glad I found the image on Pinterest!!

  5. Anonymous says:

    The best poppers I ever had were stuffed with a whole shrimp; can’t find a recipe & the person who makes them won’t share their secret. Does anyone know?

  6. ltm98441 says:

    Your choice of Iberico cheese was a nice touch. Another Spanish cheese that would work nicely with this recipe is Idiazabal.It is a smoked sheep milk cheese with a wonderful buttery, nutty flavor.

  7. belleau kitchen says:

    anyone who dedicates anything to cocktail hour is my hero… very nice work my dear… I love the way these look like little green mice chasing each other around the pan… and although that doesn’t sound particularly apertising I think they look and sound incredible!

  8. I’m loving your cocktail hour feature. Great photos. Pinned. These sound delicious.

  9. Anonymous says:

    beautiful presentation pic of Cheers- nice enough for a magazine

  10. Edith says:

    I love this idea!!! I am a huge sucker for jalapeno poppers anyway, but somehow I think your baked version justifies eating them in an abundance :D

  11. I LOVE your photography in this post, Sue! Especially the 1st pic and the 3rd one. And love the recipe and that you’re doing cocktail hour Fridays. Love this series!

  12. I know they would be too hot for me but they sure look good.

Leave a Reply

Your email address will not be published. Required fields are marked *