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Crispiest Baked Jalapeno Poppers (Video)


These are the Crispiest Baked Jalapeno Poppers! Using Panko Bread Crumbs and Prosciutto makes every bite crunch. Check out the video to see just how easy these are. 

Crispiest Baked Jalapeno Poppers: With Panko Bread Crumbs and Prosciutto, every single bite is a cheesy, crunchy, taste of deliciousness! Last day of the year! I can’t believe it’s here already!

To send 2015 out in style, we’re cooking up all of the yummiest appetizers we can think of tonight. These Jalapeno Poppers were my sister’s top request for the festivities and we came up with a recipe that will knock your socks off!

I’ve made a lot of baked jalapeno poppers, and they are good, but my issue is that they tend to be too chewy. I think it’s normally the bacon, which just doesn’t get quite crispy enough in popper recipes. But if you’re like me and you enjoy a really crispy, crunchy jalapeno popper, then this is the recipe.

Instead of bacon, I wrapped these jalapeno poppers with prosciutto, which tastes a lot like bacon but is thinner and gets very crispy in a short amount of time. I stuffed it with a seasoned blend of cream cheese and sharp cheddar for an oozy gooey cheesy center. And to really ensure that these jalapeno poppers would have a proper crunch like their fried counterparts, I topped them with a blend of cheesy panko bread crumbs. And voila – we have the Crispiest Baked Jalapeno Poppers!

And just so we’re very clear on how easy it will be to make these Crispiest Baked Jalapeno Poppers, my sister and I whipped up a quick video here.

These are a cinch to make and will be everyone’s favorite appetizer at the party tonight!

Crispiest Baked Jalapeno Poppers: With Panko Bread Crumbs and Prosciutto, every single bite is a cheesy, crunchy, taste of deliciousness! Get these crispy, cheesy poppers ready to ring in the New Year! 2016 is going to be a good one.

5.0 from 1 reviews
Crispiest Baked Jalapeno Poppers (Video)
 
Prep time
Cook time
Total time
 
Serves: 24 poppers
Ingredients
  • 12 fresh jalapenos
  • 8 oz cream cheese, softened
  • ½ cup shredded sharp cheddar cheese
  • 1 teaspoon dried thyme
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ⅓ cup panko bread crumbs
  • 2 tablespoons finely shredded sharp cheddar
  • 12 thin slices prosciutto, sliced down the middle for 24 strips
Instructions
  1. Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
  2. Slice the jalapenos in half and scrape out all of the seeds and ribs. Discard seeds and ribs. (Use gloves while handling the jalapenos because the oils will sting, even after washing your hands)
  3. In a large mixing bowl, combine the softened cream cheese, ½ cup cheddar cheese, and spices. Using an electric hand mixer, beat until smooth. Spoon the mixture into the jalapeno halves.
  4. In a small bowl, combine the bread crumbs and 2 tablespoons cheese. Sprinkle mixture over the top of the stuffed jalapenos. Wrap each jalapeno half with a slice of prosciutto and place on the prepared baking sheet.
  5. Bake for 30 to 35 minutes, or until jalapenos are soft and the prosciutto is crispy. Enjoy every delicious bite!

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    1. Thank you so much Kathi! I’m still just getting the hang of this video thing myself, but it’s a lot easier than I thought it would be. I will definitely consider posting a tutorial. I did this whole video with my phone – even edited it on the phone too!

    1. I haven’t tried freezing them yet. If you froze them before baking, however, it seems like they’d be fine. Let me know if you try it! Thanks!

  1. I am SO impressed with your video! It’s perfect description of your recipe and fun to watch. Thanks! Now I can’t wait to make these with our roasting peppers!

    1. Thanks Diane! Still just a newbie with the videos so your comment was so nice to see. :)

  2. These look scrumptious! I really like the idea of baking them instead of frying them….. Great idea! (And your photos are fantastic!! )

    1. Thanks Michele! These were so good baked that I don’t think we’ll go back to the fried ones again.

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