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Spicy with a hint of smoke, these jalapeño poppers are easy-to-make, festive appetizers. Pair with California Syrah or Sparkling wine.

jalapeno peppers


  • 1 tablespoon (15ml) extra virgin olive oil
  • 4 ounces (113g) soft goat cheese
  • 8 ounces (230g) Monterey Jack cheese, grated
  • 2 tablespoons (30ml) chives, finely chopped
  • 1/2 teaspoon (2.5ml) sea salt
  • 12 fresh jalapeño peppers, cut in half lengthwise, seeds removed
  • 2 large eggs
  • 1/2 teaspoon (2.5ml) sea salt
  • 2 cups (300g) toasted breadcrumbs

Serves 4 to 6


  • Preheat the oven to 350 degrees F. (180 C.)
  • Use the olive oil to grease a shallow baking sheet and set aside.
  • In a medium bowl mix together the goat cheese, Jack cheese, chives and half teaspoon of sea salt.
  • Spread 1 tablespoon of the cheese mixture into the middle of each jalapeño half.
  • In a small bowl, beat together the eggs and half teaspoon of sea salt.
  • Dip each filled jalapeño into the egg mixture to coat, and then roll in the breadcrumbs.
  • Place the breaded peppers, cut side up, on the prepared baking sheet and bake until the filling is melted and the crust is golden, about 25 minutes.
  • Let cool slightly before serving.

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