Baked Panko-Encrusted Jalapeño Poppers – a delicious recipe with cooking spray, cream cheese, cheddar cheese, mayonnaise, bunch(es, peppers. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
1. Preheat oven to 350u00b0F and coat a large baking sheet with cooking spray.
2
2. In a large bowl, mix together softened cream cheese, grated cheddar, mayonnaise, and scallions until well combined.
3
3. Halve jalapenos lengthwise and remove ribs and seeds. Using a small spoon, fill jalapeno halves with cream cheese mixture.
4
4. Set up the breading station: Crack eggs in a bowl (preferably a shallow one) and stir to blend yolks and whites. Place Panko bread crumbs in a separate shallow dish.
5
5. Dip stuffed jalapeno halves into eggs,allowing excess liquid to drip off to avoid sogginess. Dip and roll around in panko until evenly coated.
6
6. Place breaded jalapenos on prepared baking sheet and coat with cooking spray.
7
7. Bake until filling is bubbly and tops are browned (broil at the end if necessary). This should take 25-30 minutes total.
1181
kcal
Calories
63
g
Fat
101
g
Carbs
47
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: cooking spray, 8 ounces cream cheese, room temperature, 2 cups shredded sharp cheddar cheese, 1/4 cup mayonnaise, and more.
Yes, Baked Panko-Encrusted Jalapeño Poppers falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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