This Easy Baked Jalapeno Poppers Recipe will be one you won’t want to lose! If you’re looking for a healthy snack, this recipe is just that!
Make extra and freeze them for later.
So, the next time you are meal prepping, plan for making these. The ingredients and instructions are down below.
- 36 Large Jalapeno Peppers
- 2 cups Sharp Cheddar cheese; finely shredded
- 1/2 cup Sour Cream
- 1/2 cup Mariner Sauce
- 2 cups Italian Bread Crumbs
- 2 cups Flour
- 3 Eggs scrambled
- 4 tablespoons milk
- Vegetable or Olive oil spray
Medium Sized Bowl
2 Small bowls
Mini Muffin Pan
Jalapeno Popper rack from Amazon for grilling, roasting, and baking (Can also be used for chicken legs).
This one even comes with a handy coring tool!
I used mini muffin pans when I made mine, but I’ve just placed an order for this nifty grilling/baking rack. I can’t wait to try it out and let you know more about it.
Try it! Click the ad below:
To Prepare these Spicy ShotGut Poppers:
Preheat the oven to 400 degrees.
In a medium-size bowl, add the sharp cheddar cheese, sour cream, and mariner sauce and stir until blended.
Wash and core the jalapenos.
Scoop the cheese mixture into the jalapenos.
Pour the flour and Italian bread crumbs into a bowl and blend.
Crack the eggs into another bowl along with the milk and beat them.
Individually take each jalapeno and dredge them into the egg mixture then coat with flour and breadcrumbs.
If you are using mini muffin pans as I did, cut individual squares of foil sheets approximately 2-3 inches each. If you are using the jalapeno baking rack, you can eliminate this process.
Using a mini muffin pan;
Place each breaded jalapeno in the center of a foil sheet and loosely form around the pepper, while putting them into the mini muffin pan. Spray the tops of each pepper with vegetable oil so that they will crisp well while baking.
Using a jalapeno baking rack;
Place the rack onto a foil-lined cookie sheet. Spray the rack with vegetable oil and place a popper in each hole. Spray the top of each pepper with the oil spray so that they will crisp well while baking.
Bake for 25-30 minutes or until crisp and tops are golden.
Remove from the oven and let cool.
Serve while hot with your favorite dipping sauce. (we love ours with Ranch dressing)
After the jalapenos have cooled down, place the rack in the freezer for about 30 minutes to an hour. Take the rack out, remove the poppers, and put them into a freeze safe Ziploc bag. Date the bag and place it in the freezer for later.
When you are ready to eat them, place the frozen poppers back in the rack and bake in a preheated oven until hot again.
Me and my soon to be husband enjoying our ShotGun Poppers!
Please share your comments…
If you make it and enjoy my Easy Baked Jalapeno Poppers Recipe, please share your opinions and feedback in the comment section below.