With a kick of spicy, loaded with cheese, and wrapped in breadcrumbs what could be better than Jalapeno Poppers? This is a fun appetizer to share for your upcoming Cinco de Mayo parties and the rest of the year, too! Plus, you’ll love that these are baked Jalapeno Poppers to avoid the extra oil of fried foods.

Stuffed & Baked Jalapeno Poppers Recipe

You will want to be careful when handling peppers by washing your hands frequently or wearing protective gloves. Start by popping off the stems of your Jalapenos. We had our two year old helping us with that as it is an easy enough job that even your tots can help.

Then, Cut off the top of the pepper about a 1/2″ from the top and set aside these tops. Clean out the inner core and all seeds from the Jalapenos. We used a baby spoon for this step as it fit perfectly inside of the pepper. Save the seeds aside if you would like your Jalapeno Poppers to be spicy.

Next, you will spend a few minutes at the stove to blanch your peppers and brown sausage links. Mash up the sausage and add 4 oz cream cheese and 1/2 cup grated mozzarella cheese all to a mixing bowl. Add some of the seeds into the cheese mix if you would like your poppers to be spicy. If you prefer no heat, then leave the seeds out. Now, we are ready to stuff the peppers! Stuff each to slightly overflowing and recap the pepper with a pepper top.

When all of your peppers are stuffed, you’re ready to start coating them with panko bread crumbs. You will need to create three dipping bowls. In the first, combine 1/4 cup milk and 2 eggs. Add 1 cup of flour to the second. Finally, use panko bread crumbs as your third bowl.

Roll the Jalapenos one at a time into the flour bowl, then milk/egg mixture, and finally into the panko. Repeat a second time through the three dipping bowls, if necessary. Place completed Jalapenos onto the baking tray. Bake for 30 minutes or until crisp and golden.

We really enjoyed our Jalapeno Poppers! We made half of our batch without any of the Jalapeno seeds and the other half we made spicy. My husband loved the spicy ones but oh was he rushing for a cup of milk, too. I stuck to the mild ones and really enjoyed them. They are larger and much more filling than fast food poppers. This recipe would be really fun to make for a get together or party.

Baked Jalapeno Poppers Recipe

Yield: 10 Poppers

Baked Jalapeno Poppers Recipe

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Spicy and creamy Jalapeno poppers made from scratch!

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 10 Jalapenos
• 2 Breakfast Sausage Links
• 4 oz Cream cheese
• ½ cup Mozzarella cheese, grated
• 1 cup Flour
• 2 Tablespoons Milk
• 2 Eggs
• 1 cup panko (a Japanese bread crumb mix)

Instructions

1. Preheat your oven to 350* F. Lightly coat a baking tray or pan.
2. Pop off the stems of your Jalapenos. Cut off the top of the pepper about a ½" from the top and set aside these tops. Clean out the inner core and all seeds from the Jalapenos. Save the seeds aside if you would like your Jalapeno Poppers to be spicy.
3. Blanch the Jalapenos to soften them by placing them in simmering water for 1-2 minutes. Remove from the boiling water and place them briefly in ice cold water.
   Brown sausage links until fully cooked. Place into a small mixing bowl. Mash the sausage with a fork to break into small crumbles.
4. Add 4oz cream cheese and ½ cup grated mozzarella cheese to your mixing bowl and combine with the sausage. Add some of the Jalapeno seeds to your cheese mix if you would like your poppers to be spicy.
5. Stuff the Jalapenos with your cheese/sausage mix. Stuff to slightly overflowing and recap the pepper with a pepper top. Repeat until all peppers are stuffed.
   Create three dipping bowls. In the first, combine ¼ cup milk and 2 eggs. Add 1 cup of flour to the second. Finally, add panko bread crumbs to a third bowl.
6. Roll the Jalapenos one at a time into the flour bowl, then milk/egg mixture, and finally into the panko. Repeat a second time through the three dipping bowls, if necessary. Place completed Jalapenos onto the baking tray.
7. Bake for 30 minutes or until crisp and golden.