Roasted Jalapeno Poppers Recipe | Yummly
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Roasted Jalapeno Poppers

OFF THE EATEN PATH(13)
julie: "turned out great! I added crumbled bacon to my mi…" Read More
6Ingredients
30Minutes
45Calories
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Ingredients

US|METRIC
24 SERVINGS
  • 12 jalapeno peppers (large)
  • 2 oz. feta cheese
  • 4 oz. cream cheese (at room temperature)
  • 4 oz. shredded sharp cheddar cheese
  • 1 handful fresh cilantro (finely chopped)
  • onion powder (a teaspoon or so of)
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    NutritionView More

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    45Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories45Calories from Fat35
    % DAILY VALUE
    Total Fat3.5g5%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol10mg3%
    Sodium70mg3%
    Potassium30mg1%
    Protein2g4%
    Calories from Fat35
    % DAILY VALUE
    Total Carbohydrate<1g0%
    Dietary Fiber0g0%
    Sugars0g0%
    Vitamin A4%
    Vitamin C6%
    Calcium6%
    Iron2%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(13)

    julie a year ago
    turned out great! I added crumbled bacon to my mix and extra cilantro.
    Ray Latour a year ago
    Gone in an instant,, will definitely make them again.
    Jacque Durhman a year ago
    Great! The feta made them seem a little bit lighter than traditional poppers
    Polly a year ago
    Delicious and easy to make I wrapped them in bacon too!
    Grace Joiner a year ago
    Really yummy! Ended up eating about 20 of them😂
    April 2 years ago
    Really good and super easy. I wrapped bacon strips around half the batch of jalapenos. Will definitely be making these again.
    Nicole M 2 years ago
    These were great HOWEVER really spicy. And I’m saying that as someone who loves and has a high tolerance for spicy foods. When we took small bites it was manageable but my friend ate a whole one when first trying it and almost died lol. After some googling, one website said to “Rinse them well with water! This gets all oil off the pepper and makes them taste nice and mild!” after cutting and gutting them. So I think I’ll do that next time after de-veining and de-seeding the jalapeños like the recipe says. This extra step probably would’ve made them more “poppable”
    Ms. De 2 years ago
    Yum - this is great i added bacon, but other than that, I kept it as is. The flavors were good and I liked the thinner jalapeño better.
    Lynn Eggers 3 years ago
    These were easy and delicious!
    Christina Cheli 3 years ago
    These are amazing. Total crowd pleaser. Really very easy as long as you have patience for the cutting of the jalapeños. This is my most requested appetizer from all friends and I made them 4 times in 2 weeks they were so good!
    Christi DuBois 3 years ago
    Excellent! Can't wait to take them to a family function.
    Peter Gibson 3 years ago
    These were excellent! Don't forget to leave a little of the white membrane for a little heat!
    Costa 4 years ago
    Awesome I add bacon bits to it

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