- Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Nutrition Facts:
240 calories
9 grams fat

Ingredients

jalapenos

egg

bread crumbs

cream cheese

Directions

Cut jalapeno's in half, seed and vein. Press cream cheese into each half. Dip into egg, then roll in bread crumbs. Freeze (to soften the peppers). Back at 350 for about 20 minutes.

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Published:




Latest Reviews

"I've made this twice (doubled the recipe both times) - definitely a keeper and no comparison to store-bought. My only tweaks: I added a half-tablespoon of garlic salt, crushed the fennel seeds (mortar and pestle) and used a hand-blender when it was done to make it smooth. The leftovers keep really well in the freezer." - cyarcher3

"Substitution for red pepper flakes? My tummy hates them." - jennifer a.

"It's as good as everyone says! I used a boneless chuck roast (3 lb) and cut the ranch dressing in half. I added an additional 1/4 cup water. I cooked it 9 hours. It came out very tender, and with a gravy that was superb! Served with mashed potatoes and steamed fresh garden peas. Thanks, yooper! This is one that I will repeat!!" - mizznezz

"The sauce was amazing, it did turn out to be very thick. I was able to fix a hole in my wall with the leftovers! Kidding, very good..." - russell b.

"A delicious mashed sweet potato casserole with a crunchy pecan topping. Easy to make ahead,..." - kmb233

"Wow, way too many ingredients for something so simple" - kim t.

Happy cooking...

Ingredients

jalapenos

egg

bread crumbs

cream cheese

Directions

Cut jalapeno's in half, seed and vein. Press cream cheese into each half. Dip into egg, then roll in bread crumbs. Freeze (to soften the peppers). Back at 350 for about 20 minutes.