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Loaded Jalapeño Poppers 

Yo, yo, yo foodies! It’s Friday! How happy are you? I can hear the cheers. Hip, hip hooray! It’s the weekend! Pippy and I are eagerly awaiting Nick’s return home this afternoon. He gets to go play with software that I happen to think is the BEST in the world, well at least that I am aware of. I am not going to tell you what the software is because I am not sure how many civilians know of it; or those people outside the security and intelligence worlds.

I will tell you that I know of this software not because of Nick but because of my training. I TOLD HIM about it. Now he gets to go familiarize himself with it. I’m slightly jealous. As much as I love talking with you guys, I love security & intelligence training.

Now I am not talking about classified software, so if anybody out there is reading this and think I’m alluding to something that I should not even allude to, stand down. The software is Google-able and anybody can read about it.

But not everybody gets to use it.

That’s where I am cooler than Nick… until today. Whomp, whomp.

Anyway, let’s move along.

Since it’s the weekend, I thought I would share a fun recipe that everybody would enjoy if you made it! Are you ready?! Today I have Loaded Jalapeno Poppers!

Nutritional Information:
Servings: 10
Serving Size: 2 poppers
Calories: 214
Fat: 15.1 g
Carbohydrates: 8.5 g
Fiber: 1.3 g
Protein: 9.8 g
Points+: 6

 Here is what you will need:

Inspired by Buffalo Wild Wings & Helped along by Emerill Lagasse

  • 10 jalapeno peppers, halved lengthwise, stems, seeds & membranes removed
  • 6 ounces cream cheese, softened
  • 2 cups sharp cheddar cheese, shredded
  • 5 pieces bacon, cooked crispy & crumbled
  • ½ teaspoon ground cumin
  • ½ teaspoon cayenne pepper
  • 1 large egg
  • 2 tablespoons milk
  • 7 teaspoons Essence, divided
  • ½ cup dry breadcrumbs
  • ¼ cup flour


  • Preheat oven to 350 degrees F
  • Lightly grease a baking sheet and set aside
  • In a bowl, cream together the cream cheese, cheddar cheese,  crumbled bacon, cumin and cayenne pepper
  • In a small bowl, beat together the egg, milk and 2 teaspoons Essence
  • In a shallow dish, combine the crumbs and 4 teaspoons Essence
  • In a third dish, combine the flour and remaining teaspoon of Essence.
  • Spread 1 tablespoon of the cheese mixture into the middle of each jalapeno half
  • One at a time, dredge in flour, dip in egg mixture, and then dredge in the crumbs, pressing to coat
  • If necessary, repeat the process
  • Place the coated peppers, cut side up, on the baking sheet and bake until the filling is runny and the crust is golden, about 30 minutes

These poppers were the BEST I have ever had. I was slightly worried that they were not going to turn out the way I wanted them to, especially with the bread crumbs; but there was no reason to worry.

The night before I made these Nick and I went to Buffalo Wild Wings {BWW} and I ordered their poppers. They had BACON in them, which is where I got the great idea to add bacon to mine. The poppers at BWW are phenomenal and I instantly knew that I had a problem – either Nick was going to have to take me there every couple of days or I was going to have to figure out how to make them myself; that’s how good they were.

I recreated them.

They are better than BWW.

They are easy to make.

You MUST make them soon!


Until Next Time,

Happy Creating 

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Reader Comments (4)

Just made these and they were delicious! I had trouble getting the coating to brown though, any advice?

February 19, 2012 | Unregistered CommenterBerry

Hi! Thanks for the recipe!! I am obsessed with BWW jalapeno poppers as well :) So excited to try these! They are in the oven as we speak :)

July 13, 2012 | Unregistered CommenterDanielle

Oh I'm so excited that you're trying them! I hope you like them as much as we did!

July 13, 2012 | Registered CommenterCooking With Mel

Found your recepie when googling a bww copycat popper recepie, and loved these! The only change I made was I added a baked potato mashed into the filling as the bww poppers have a potato-ish crust on the outside, and it was fabulous. Tasted just like bww, maybe better, and so easy to make!

September 3, 2012 | Unregistered CommenterRearay

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