Baked Jalapeño Baby Poppers

It’s official. This are my new favorite snack. Yesterday, I wanted to make a nice appetizer to eat while watching the MTV Movie Awards. My idea? Jalapeño poppers! I only had them a few times before, but I loved the spicy kick they had. After looking through the kitchen, I had all the ingredients-except for the full grown jalapeños. Luckily, we had mini jalapeño slices in a jar. Next obstacle was how to keep the cheese from sliding through the bottom. The answer? Ham! To my surprise, it worked out perfectly. Bite-sized definitely made them easy to handle. We liked them so much, I had to make a second batch. Just a warning though: you will need some water with these!

Baked Jalapeño Baby Poppers 

(Makes 24)


24 jalapeño slices, deseeded and the centers cleared out

1 oz cream cheese, softened

1/4 cup shredded provolone cheese (or you’re favorite type of cheese)

1/8 tsp chili powder

1/8 tsp cayenne pepper

1/8 tsp paprika

1/4 tsp garlic powder

Panko breadcrumbs

ham (or other meats like bacon would probably taste good too. Or if you don’t want meat, maybe slices of bread?)


Preheat your oven to 350 degrees and cover a baking pan with aluminum foil. Take a slice of ham and top with a jalapeño slice ring. Cut the ham so that it just forms a base around the jalapeño. Continue with the rest of the jalapeño slices, placing each on the baking pan. In a bowl, mix together the cream cheese, shredded cheese, chili powder, cayenne pepper, paprika, and garlic powder. From here, I just roll the mixture into a cheese ball. Next, stuff and mount each jalapeño ring with the cheese. Sprinkle panko breadcrumbs over top of each popper and then place in the oven for 13 minutes. Enjoy!


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