I never really understood the whole jalapeno popper thing until I needed 2 jalapenos for a recipe but could only find them locally in packages of 20. I know they are traditionally filled with cream cheese and often fried, but I've done a baked version with a ricotta-based filling which gives it a lighter fluffier texture. Of course I've left out the bacon that usually goes with jalapeno poppers, and I've used golden season panko crumbs for extra crunch.


  • 10 jalapeno peppers
  • 1 cup panko crumbs
  • 2 tbsp. olive oil
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • 2 tbsp. parmesan

Filling Ingredients

  • 1 cup ricotta cheese
  • ½ cup shredded mozzarella cheese
  • ½ cup shredded muenster cheese
  • 1 tsp. kosher salt
  • 1 tsp. dried basil
  • ½ tsp. garlic powder
  • ¼tsp. black pepper


  1. Cut the jalapeno peppers in half lengthwise and remove seeds and veins.
  2. Mix all filling ingredients together. Spoon filling into jalapeno halves.
  3. Pan fry the panko crumbs in the oil until golden, then season with the garlic, salt, and parmesan cheese.
  4. Sprinkle the crumb mixture generously over the filled jalapenos.
  5. Bake at 400°F for 20-25 minutes. Serve warm.

Yields: 20 poppers