Baked Jalapeno Poppers

Over the Thanksgiving holiday, Katryn and I visited my family in Roanoke, VA. It was a full house of parents, sisters, nephews, and amazing food! My sister, who is a chef, was taking charge in the kitchen and asked me to go grab two different kinds of hot peppers from my Dad’s garden. Being the good sous chef that I am I ran outside and looked through the garden for the peppers. For the life of me I could only find one type of pepper so I picked several and brought them back inside.

My sister, looking at the peppers dubiously, asked which type they were and I replied that I had no idea but that they were the only peppers I could find. Being the crazy lady that my sister is, she simply grabbed one of the peppers and took a bite right out of the middle of it. “Huh,” she said “that’s really sweet, we need something more spicy.” Curious, I took a nibble of the pepper myself and quite instantly my mouth was burning hotter than the depths of hell itself! I started coughing and my eyes were streaming tears of spicy agony as my wife looked on in confusion. “I thought she said that it wasn’t hot!” I managed a whimper in reply as my coughing turned into hiccups and then made my next mistake: trying to clear the tears out of my eyes I rubbed them with my fingers… yeah, that’s right, the ones that were just holding the now-to-be-called evil peppers of hell. Now my entire face feels like I had bungie jumped into a volcano crater and I can’t open my eyes without the exposure to air making it feel like they are melting.

At this point my family has gone from disbelief and concern for my well being to laughing at me as I am wracked by hiccups and submerging my face under the kitchen faucet like that guy you saw in your high school chemistry class safety manual. I got the last laugh though, my hiccups lasted so long that as Katryn and I fell asleep on our inflatable mattress my hiccups made the entire thing jiggle like a bowl of jello and kept us both up.

This story has nothing to do with these Jalapeno Poppers but it seemed like an appropriate time to share the it. These poppers are crunchy, spicy, and creamy all at the same time and are a great appetizer that are pretty easy to make. Just don’t believe anyone when they tell you that the peppers aren’t hot (and don’t touch your eyeballs)!

Katryn’s Wine Pairing: Tapena Tempranillo
Rating: 7.0 out of 10.0

This wine is quite dry and mild and when consumed by itself doesn’t have much flavor. However, it really comes to life with spicy food. When I took a sip after eating one of our Jalapeno Poppers, it suddenly becomes a lush, rich, and fruity wine that quenched the burn from the peppers!





Nathan’s Beer Pairing: Dos Equis Amber
Rating: 7.0 out of 10.0

Dos Equis Amber is one of the better macro hispanic beers in my book. While the beer is amber in color as advertised, it is a light easy drinking beer. With a smooth, mild malt flavor this beer was made to put out the fire in your mouth from spicy food. If you are looking for an easy drinking hispanic beer with a little more flavor than a Corona or Tecate then you can’t go wrong with something like this Amber.




Jalapeno Poppers:


8 fresh jalapeno peppers
4 ounces cream cheese
4 ounces goat cheese
1 tablespoon ground cumin
1 teaspoon chili powder
2 large eggs
2 tablespoons milk
1 cup fine bread crumbs
1/2 cup all-purpose flour
1/2 cup diced chives
3 cloves garlic, pressed
Salt and pepper to taste


1. Preheat the oven to 350 degrees F and grease a baking sheet lightly and then set to the side.

2. Cut a slit vertically down only one side of each jalapeno from stem to bottom and gently pry open. Remove stem and seeds from the interior of the pepper.

3. Combine cream cheese, goat cheese, chives, and garlic in a bowl and mix together. Add salt and pepper to taste.

4. Beat together eggs and milk in small dish.

5. Combine bread crumbs, cumin, and chili powder in a small dish. Add salt and pepper to taste.

6. Place flour in small dish.

7. Gently stuff each pepper with the cheese mixture and then spread a thing layer of the cheese mixture over its exterior (this helps the flower to stick). Dredge the pepper in the flour, then transfer into the egg mixture and coat thoroughly. Now cover the jalapeno in bread crumbs and place, cut side up, on the baking sheet.

8. Bake jalapenos until golden brown and jalapenos have softened, about 35-40 minutes.

2 Responses to Baked Jalapeno Poppers

  1. e.a. says:

    your eyes are not the worst place you could have jalapeno’d yourself. trust me.

    • Nathan says:

      Haha, yes I can imagine other… sensitive areas that could be worse! Luckily I only endangered my eyesight to learn this lesson instead much more important things.

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