These baked jalapeno poppers make an impressive appetizer, they are perfect for entertaining a crowd, be it game day, birthdays, potlucks, or any other party! Here is a step-by-step recipe on how to make baked jalapeno poppers at home!
Jalapeño shooters or jalapeno poppers, what’s in a name, eh? This spicy and cheesy delight is an absolute treat if spicy food pleases your palate. I first had these at Longhorn Steakhouse, and thought it was so much like an Indian pakora ( fritters) and oh so yum! Most Indian fritters are coated with a chickpea batter though! I was mighty impressed with the way it was presented. That inspired me to shoot some of my pictures in a similar manner.
These baked jalapeno poppers are perfect as an appetizer for a party, and a sure shot crowd pleaser. Or simply gorge on it as a snack. I have kept it healthier as I decided to bake them rather than deep frying. I dislike deep frying things unless it really plays a crucial part in the texture of a dish. And here the baked version works out very well:) The jalapeno shooters aren’t that spicy if seeded, plus the cheesy filling kind of offsets it. Keep your glass of water ready though, lol :p
I’ve tried making these before, but they didn’t turn out as cheesy as I was expecting. Upon a little research, I found a great tip from here of using cream cheese as the filling, which actually made sense, coz it packed really well, and melts beautifully!
Another difficult part here is the breading! It’s not as simple to bread a jalapeño because of its smooth and glossy skin. So picked up a couple of tips from the same site as well.
So here’s my version of these shooters that I served along with Sriracha-mayo dip. I know you probably are thinking as if the jalapenos aren’t spicy enough, I go ahead and serve this with a sriracha dipping sauce. But it works beautifully, the creaminess of the mayo and the hint of sweetness from the honey elevate these shooters to a whole new level. Besides the dip isn’t really spicy. Feel free to use a dip of your choice.
- STEP BY STEP INSTRUCTIONS TO MAKE BAKED JALAPENO POPPERS
- HOW TO MAKE JALAPENO POPPERS?
- Jalapeno Poppers Recipe {Baked} | Jalapeno Shooters
STEP BY STEP INSTRUCTIONS TO MAKE BAKED JALAPENO POPPERS
1.Preheat the oven to 375 degrees F
2.Make a sharp slit lengthwise on the jalapeños, remove the seeds and ribs. Refer pics (Please refer very important notes below, before starting off anything on tips of how to prep up the jalapenos).
3.In a mixing bowl, add together cream cheese along with shredded fresh mozzarella cheese. Add onion powder, parsley/cilantro and granulated garlic, mix well to form a smooth mixture. In 3 separate shallow bowls place flour, milk or beaten eggs and breadcrumbs. Season each with salt and pepper generously.
4.Stuff jalapeños with the cheese mixture. Pack tightly.
5.Dredge the stuffed jalapeños in milk, then flour, then milk and then breadcrumbs. Repeat the breading procedure more than twice if required. Do the same for the remaining jalapeños. Transfer the breaded jalapeños on a metal rack, above a baking tray (refer pic) or on a baking sheet lined with aluminum foil, sprayed with oil. Spray the breaded jalapeños with a non-stick baking spray, bake for about 15-20 minutes or until golden brown.
6.Serve with Sriracha mayo dip or with a dip of your choice. For the dip, add mayo in a bowl, whisk till smooth, add Sriracha and honey, mix all the ingredients well.
NOTE
A word of caution: If you are attempting to make this for the first time, please do wear gloves. The seeds and the rib of jalapeno are rather spicy, and touching them with your bare hands will result in burns. Please wash your hands well with soap after handling these chillies, before touching your face or eyes.
HOW TO MAKE JALAPENO POPPERS?
Jalapeno Poppers Recipe {Baked} | Jalapeno Shooters
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 6 oz jalapeños, about 6 jalapeños
- 4 oz cream cheese
- 3/4 cup mozzarella cheese, you can also use sharp cheddar, Monterey jack or any other cheese of choice
- 1/2 tbsp onion powder
- 2 tbsp finely chopped cilantro/parsley
- 1/2 tbsp granulated garlic or finely minced garlic
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 1 & 1/4 cup breadcrumbs/crushed cornflakes
- oil spray, as required
Sriracha-mayo dip
- 2 tbsp Sriracha hot sauce/any other hot sauce
- 2 tbsp mayonnaise
- 1/2 tbsp honey
Instructions
- Preheat the oven to 375 degrees F.
- Make a sharp slit lengthwise on the jalapeños, remove the seeds and ribs. Refer pics (Please refer very important notes below, before starting off anything on tips of how to prep up the jalapenos).
- In a mixing bowl, add together cream cheese along with shredded fresh mozzarella cheese. Add onion powder, parsley/cilantro and granulated garlic, mix well to form a smooth mixture. In 3 separate shallow bowls place flour, milk or beaten eggs and breadcrumbs. Season each with salt and pepper generously.
- Stuff jalapeños with the cheese mixture. Pack tightly.
- Dredge the stuffed jalapeños in milk, then flour, then milk and then breadcrumbs. Repeat the breading procedure more than twice if required. Do the same for the remaining jalapeños.
- Transfer the breaded jalapeños on a metal rack, above a baking tray (refer pic) or on a baking sheet lined with aluminum foil, sprayed with oil. Spray the breaded jalapeños with a non-stick baking spray, bake for about 15-20 minutes or until golden brown. Serve with Sriracha mayo dip or with a dip of your choice. For the dip, add mayo in a bowl, whisk till smooth, add Sriracha and honey, mix all the ingredients well.
Notes
- A word of caution: If you are attempting to make this for the first time, please do wear gloves. The seeds and the rib of jalapeno are rather spicy, and touching them with your bare hands will result in burns. Please wash your hands well with soap after handling these chillies, before touching your face or eyes.
I hope you enjoyed this easy baked jalapeno poppers recipe. Do share your feedback with me if you happen to try it out! I would love to hear from you! You can write to me at aromaticessence77@gmail.com.
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
Jalapeno Poppers Recipe {Baked} | Jalapeno Shooters
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 6 oz jalapeños, about 6 jalapeños
- 4 oz cream cheese
- 3/4 cup mozzarella cheese, you can also use sharp cheddar, Monterey jack or any other cheese of choice
- 1/2 tbsp onion powder
- 2 tbsp finely chopped cilantro/parsley
- 1/2 tbsp granulated garlic or finely minced garlic
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 1 & 1/4 cup breadcrumbs/crushed cornflakes
- oil spray, as required
Sriracha-mayo dip
- 2 tbsp Sriracha hot sauce/any other hot sauce
- 2 tbsp mayonnaise
- 1/2 tbsp honey
Instructions
- Preheat the oven to 375 degrees F.
- Make a sharp slit lengthwise on the jalapeños, remove the seeds and ribs. Refer pics (Please refer very important notes below, before starting off anything on tips of how to prep up the jalapenos).
- In a mixing bowl, add together cream cheese along with shredded fresh mozzarella cheese. Add onion powder, parsley/cilantro and granulated garlic, mix well to form a smooth mixture. In 3 separate shallow bowls place flour, milk or beaten eggs and breadcrumbs. Season each with salt and pepper generously.
- Stuff jalapeños with the cheese mixture. Pack tightly.
- Dredge the stuffed jalapeños in milk, then flour, then milk and then breadcrumbs. Repeat the breading procedure more than twice if required. Do the same for the remaining jalapeños.
- Transfer the breaded jalapeños on a metal rack, above a baking tray (refer pic) or on a baking sheet lined with aluminum foil, sprayed with oil. Spray the breaded jalapeños with a non-stick baking spray, bake for about 15-20 minutes or until golden brown. Serve with Sriracha mayo dip or with a dip of your choice. For the dip, add mayo in a bowl, whisk till smooth, add Sriracha and honey, mix all the ingredients well.
Notes
- A word of caution: If you are attempting to make this for the first time, please do wear gloves. The seeds and the rib of jalapeno are rather spicy, and touching them with your bare hands will result in burns. Please wash your hands well with soap after handling these chillies, before touching your face or eyes.
This mango falooda is a delicious Indian mango summer dessert bursting with delicious mango flavor and loads of texture from the sweet basil seeds and falooda sev.
Hello folks! Today’s post is a special one as it marks my first blog anniversary, which was on the 17th of March. I’m a couple of days late in posting this, but nevertheless, here it is 🙂
Wooooaahhh! Honestly, I didn’t think I would last this long, I’ve really surprised myself with this amazing blogging journey so far! Before I began blogging, I had zero knowledge about how a blog works and the other tiny nuances. We all can correlate to that feeling of hitting the publish button for the very first time! It sure was nerve-racking for me!
Starting a blog with WordPress was the best decision that I made, due to which I got to connect with all you amazing bloggers out there. I really appreciate all the love, support and encouragement I have received! A big thank you once again for every like, comment, valuable feedback and for following my blog.
When I look back at my first post, I feel it was so amateurish. But then coming this far has only made me realize how much I’ve improved too. I absolutely love photography and I can see a marked difference from my previous food pictures. It’s not the best right now either, but I hope I can constantly improvise and get better at this.
So to celebrate my maiden blogiversary, I decided to make this mango falooda or faluda. It looked so pretty with all those layers and it tasted divine!
YOU MAY ALSO LIKE ANOTHER VARIANT OF FALOODA THAT I HAVE SHARED EARLIER
INSTRUCTIONS TO MAKE MANGO FALOODA RECIPE
HOW TO MAKE MANGO FALOODA?
Mango Falooda Recipe | How To Make Mango Falooda
Rose falooda
INSTRUCTIONS TO MAKE MANGO FALOODA RECIPE
1.In a saucepan, bring the milk to a boil, keep stirring intermittently to prevent it from burning at the bottom. Once it comes to boil, reduce the heat and let it simmer for about 10 minutes. Remove the saucepan from the heat and set aside till it reaches room temperature. Refrigerate until further use.
2.Soak the sweet basil seeds in about 1 cup of water, stir it well, and set aside for 30 minutes. Once they swell, drain the excess water in a strainer and set aside.
3.To prepare the Falooda Sev: Heat water (about 125 ml) in a saucepan. Let it come to a boil. Once it has boiled, add the Falooda Sev, and let it cook for about 5 minutes. After 5 minutes drain the Falooda Sev using a strainer and transfer to a bowl of cold water, to stop the cooking process further. You can cut the cooked Falooda Sev in smaller pieces using kitchen scissors.
4.To assemble the Falooda: Take a tall glass, add about 2 tablespoons of the sweet basil seeds, 1 tablespoon of Falooda Sev, 1/4 cup of mango puree, 1 tablespoon mango pieces, pour the chilled and thickened milk, then another tablespoon of basil seeds and Falooda Sev each, 1/4 cup mango puree, add some milk, top with vanilla/mango ice cream or whipping cream, garnish with cherries and some more mango pieces. Enjoy this refreshing drink 🙂
NOTES
- Feel free to alter the quantity of the ingredients, as it depends on the size of the serving glass. Add more mango puree if you would like a stronger mango flavor.
- You substitute sweet basil seeds with chia seeds. The texture of both is similar.
- I’ve skipped adding sugar whilst boiling the milk, since the mango puree was already sweetened. You can add some sugar while boiling the milk for more sweetness.
HOW TO MAKE MANGO FALOODA?
Mango Falooda Recipe | How To Make Mango Falooda
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 2 cups whole milk
- 1/2 tbsp tukmaria (sweet basil seeds/sabza)
- 25 grams falooda sev, or substitute with vermicelli/rice noodles, about a handful
- 1 cup mango puree
- 1/2 cup mango pieces
- cherries, for garnish, optional
- 2 scoops of Vanilla/mango ice cream or whipping cream
Instructions
- In a saucepan, bring the milk to a boil, keep stirring intermittently to prevent it from burning at the bottom. Once it comes to boil, reduce the heat and let it simmer for about 10 minutes. Remove the saucepan from the heat and set aside till it reaches room temperature. Refrigerate until further use.
- Soak the sweet basil seeds in about 1 cup of water, stir it well, and set aside for 30 minutes. Once they swell, drain the excess water in a strainer and set aside.
- To prepare the Falooda Sev: Heat water (about 125 ml) in a saucepan. Let it come to a boil. Once it has boiled, add the Falooda Sev, and let it cook for about 5 minutes. After 5 minutes drain the Falooda Sev using a strainer and transfer to a bowl of cold water, to stop the cooking process further. You can cut the cooked Falooda Sev in smaller pieces using kitchen scissors.
- To assemble the Falooda: Take a tall glass, add about 2 tablespoons of the sweet basil seeds, 1 tablespoon of Falooda Sev, 1/4 cup of mango puree, 1 tablespoon mango pieces, pour the chilled and thickened milk, then another tablespoon of basil seeds and Falooda Sev each, 1/4 cup mango puree, add some milk, top with vanilla/mango ice cream or whipping cream, garnish with cherries and some more mango pieces. Enjoy this refreshing drink 🙂
Notes
- Feel free to alter the quantity of the ingredients, as it depends on the size of the serving glass. Add more mango puree if you would like a stronger mango flavor.
- You substitute sweet basil seeds with chia seeds. The texture of both is similar.
- I’ve skipped adding sugar whilst boiling the milk since the mango puree was already sweetened. You can add some sugar while boiling the milk for more sweetness.
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on,
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Have a great week ahead!
Regards,
Freda
