Baked Jalapeno Poppers
60 mins (prep 30, cooking 30)
11 ingredients
24 servings
My husband loves these so much that each fall we pick a bushel of jalapeno peppers, fill them and freeze them. In fact we had to buy a second freezer just to accommodate these peppers. This recipe is courtesy of Emeril Lagasse. If you like these hot, leave in some seeds or membranes. The original recipe calls for 1/2 teaspoon cumin but I do not like it so I leave it out.

Categories:  technique , <-60-mins , celebrity , presentation , finger-food , appetizer , time-to-make , novelty ,
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Serving Size (36.09 g)
Servings 24
Amount per Serving
Calories 134.74 Calories from Fat 41.04
% Daily Value *
Total Fat 4.56g 168.5%
Saturated Fat 1.12g 134.71%
Trans Fat 0.04g %
Cholesterol 2.14mg 17.16%
Sodium 261.14mg 261.14%
Total Carbohydrate 19.05g 152.43%
Dietary Fiber 1.05 g 100.48%
Sugars 1.75 g %
Protein 4.52g 216.79%
Vitamin A 21.74IU% Vitamin C 0.1mg%
Calcium 69.51mg% Iron 1.18mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh jalapeno peppers, large eggs