How to make it

  • Prehead oven to 350 degrees.
  • In a bowl add bread crumbs, 1/2 to 1 teas Cayenne, pepper, garlic powder & salt, mix. Set aside.
  • In another bowl, add the egg & egg whites, mix. Set aside.
  • In a plate, add flour. Set aside.
  • To make cream cheese filling, add the cream cheese, milk & mexican blend cheese to a bowl. Stir until all ingredients are well incorporated. If you are using Cayenne, add and mix well.
  • Slice the jalapenos in half lengthwise, deseed using a spoon. Stuff each Jalapeno with cream cheese mixture. Once completed, dip Jalapeno in the flour first, roll to make sure all sides are coated. Remove excess flour.
  • Then dip Jalapeno into egg batter completely.
  • Then roll in the breadcrumbs, making sure you coat all sides.
  • Place the popper cream cheese side up on a foiled baking sheet. Repeat until all poppers are coated. (***I sprayed the tops with oil for a crunchy top) Bake for 25-30 minutes. Check at 25 minutes, do not over bake, otherwise the cheese will begin to ooze out of the popper.
  • NOTE: I used fairly large jalapenos, so I had to adjust the amount of the ingredients. If they aren't browning well, turn oven to "broil" for a minute ....keep an eye on them so they don't burn. These can also be dipped in a favorite sauce.

Reviews & Comments 8

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  • MamasRecipeCorner 6 years ago
    These look sooooo good! They are on my to try list for sure!
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  • jett2whit 8 years ago
    Mama mia those look good!
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  • krumkake 8 years ago
    These sound like a great game day appetizer, and pretty easy to assemble...hope to try these soon!
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  • pkusmc 8 years ago
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  • wynnebaer 8 years ago
    Nice!! Les would love these too!!
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  • Cosmicmother 8 years ago
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  • chuckieb 8 years ago
    Looks yummy Marie! Nice post!
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  • mommyluvs2cook 8 years ago
    I love that they are baked! I just ground up some fresh bread crumbs to freeze to have on hand. Perfect timing :)
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