These jalapeno poppers are filled with fresh goat cheese, crusted in cornmeal, then baked to golden crispy perfection for a quick, easy, healthy snack or appetizer! Make them for game day, your next party, or as part of a simple summer meal with a side salad.
Growing up, I loved jalapeño poppers. Deep fried, filled with gooey cheese, and ever so slightly spicy; every time we ordered pizza out, there was a box of poppers involved. It’s also particularly fun, living closer to Boston now, to hear them referred to as “poppahs” because aint nobody got time to pronounce their Rs.
So, today, I’m recreating that childhood favorite with some updated adult flavors (and an optional r at the end).
Namely, goat cheese and fresh jalapeños, plus a cornmeal crust for a little bit of crunch.
They’re spicy, cheesy, crispy, and best of all, made with 5 basic ingredients (plus a few spices) and can easily be gluten-free, if needed.
Let’s do this!
First, jalapeños get halved and seeds get scooped out. Leave a few behind for extra heat, if you like.
Then, goat cheese gets mixed with salt, pepper, and garlic powder, and spooned into the cavity of the jalapeños.
A breading station is assembled (one bowl has flour, one has seasoned cornmeal, and a third has eggs), then the stuffed jalapeños take a dip into the flour, then the egg, and finally the cornmeal.
A drizzle of olive oil and a 30 minute trip in a hot oven yields warm, tender, spicy, cheesy jalapeño poppers that everyone will love!
Make them this week for a simple dinner with a few summer sides (like this caprese farro salad + some greens) or bring a big batch of them to your next summer barbecue or sports viewing session (can you tell I’m not really a sports viewing type of person, since I called it a sports viewing session? eek.) and watch everyone gobble them up.
Whatever you do, just don’t rub your eyes after you’ve worked with all those jalapeños, or you’ll be crying while everyone enjoys them. Not that I’m speaking for experience or anything.
If you make this recipe, let me know how it turns out! Leave a comment below to take a picture of your jalapeño poppers and share it with me on Instagram! I love seeing my recipes in your kitchen.
- 8 large jalapeno peppers
- 8 oz fresh goat cheese
- 1/4 teaspoon each of salt, pepper, and garlic powder
- 3/4 cup cornmeal
- 2 large eggs
- 1/4 cup all-purpose flour
- 1/4 teaspoon each salt and pepper
- olive oil, to drizzle
- 1. Preheat oven to 400 degrees Fahrenheit. Line a sheet pan with parchment paper (not totally necessary- just makes for easier clean up).
- 2. Cut jalapeños in half lengthwise, then use a small spoon to scoop out the seeds and membranes.
- 3. Put goat cheese, salt, pepper, and garlic powder in a small bowl and stir well to combine. Then, scoop goat cheese into the cavity of each jalapeño (about 1 Tablespoon per jalapeño).
- 4. Place cornmeal, flour, and eggs each in a separate small bowl, then add the remaining salt and pepper to the cornmeal and scramble the eggs with a fork.
- 5. Dip each jalapeño first into the flour, turning over to fully coat both sides, then into the egg mixture (turning over to fully coat the entire thing in egg) and finally, into the cornmeal, pressing down firmly on both sides to adhere as much as possible to the pepper and the goat cheese.
- 6. Place each jalapeño onto the baking sheet, goat cheese side up, and drizzle with olive oil. Bake for 30 minutes on a center rack in the oven, until peppers are soft and cornmeal is slightly golden. Remove from the oven and serve immediately.
- Make it gluten-free: use an all-purpose GF blend instead of the all-purpose flour. Cornmeal is naturally gluten-free, though if highly allergic, be sure to purchase a brand that is certified GF to ensure there was no cross-contamination in the facility where it was produced.
- Make it vegan: I haven't tried it, but I think these would be great with a soft cashew-based vegan cheese like Miyoko's, and either flax eggs or aquafaba (the liquid from a can of chickpeas) in place of the egg. If you experiment and make these vegan, let me know how it turns out!