This recipe for Oven Baked Jalapeño Poppers has it ALL going on. Spicy cheese, smooth cream cheese, crispy topping, all served up in a jalapeño. And you can make them in your OVEN.
Jalapeño Poppers Baked in the Oven
Deli or restaurant poppers are deep fat fried and all kinds of tasty, but if you eliminate the breading and bake them, you’ve got a winner of a low carb appetizer.
And you don’t HAVE to be someone counting carbs to enjoy them; everyone loves my Oven Baked Jalapeño Poppers. Even my kids, who don’t like spicy things, love these poppers.
Baked Not Fried
It’s true! When you eliminate the frying, you can remove the breading. A typical breading on jalapeno poppers is bread crumbs or even panko, Japanese breadcrumbs. If you don’t deep fat fry them, you don’t need breading.
That essential step cuts the calorie and carb load right down.
To make my poppers crispy but also low carb I top them with a small amount of grated parmesan for the crunch without the breading.
Also?? NO DEEP FAT FRYING. Which means no greasy smells lingering in your house. Or dirty oil to discard. Also while fats are good, too much fat is never good.
How hot are Jalapeno Peppers?
The heat in these is variable too. Sometimes we get extremely spicy jalapeños, and they can burn. And other times they are absolutely mild and flavorful.
For the most part, if you clean out the jalapeños and remove the pith and seeds, they lose most, if not all their heat. Even my kids can enjoy them with little to no burn.
But like I said sometimes we do get some extra spicy ones, and there doesn’t seem to be a rhyme or reason.
If you LOVE heat add more sriracha to the cream cheese mix. Or leave in the pith of the peppers for more spice. You can also leave out the sriracha if you can’t take any heat.
I do urge you to try some sriracha because the flavor it imparts is so outstanding!
Try Jalapeno Poppers on the Grill
Perfect on the grill! And if you CAN grill well then try my Grilled Jalapeño Poppers from last summer. We loved them so much I had to bring them in once we put away the grill.
It was easy to figure out the baking time and temperature, and we’ve been enjoying them ever since. Make a batch and let me know how you like them!?
Change up your Poppers!
- Try adding a couple of slices of bacon to the cream cheese mixture. Fry, cool, and crumble right in the cream cheese step.
- Or add Monterey Jack or Swiss Cheese instead of sharp cheese.
- Or you could add onion powder or garlic powder instead of the sriracha if you want the flavor but no extra spiciness.
There are so many ways to change up your poppers you will never get tired of them. Your family might though, just an FYI.
- 12 jalapenos
- 8 ounces cream cheese, softened
- 2 Tablespoons Sriracha Sauce
- 2 Tablespoons milk
- 2 cup shredded cheddar cheese
- 1/3 cup grated parmesan
- preheat oven to 350˚
- wash jalapenos
- split in half, use a spoon to scoop out the seeds and pith
- set on baking sheet
- mix the cream cheese with the sriracha, milk, and cheddar cheese
- divide the filling evenly between the cleaned peppers
- put the parmesan on a saucer
- press each popper cheese side down on the parmesan cheese
- bake in a 350˚ for about 15 minutes or until the peppers are fork-tender and the cheeses are melted
•Use gloves if your hands are sensitive to hot peppers