Sunday, January 29, 2012

Baked Jalapeño Poppers

Jalapeño Poppers are my favorite snack of all time. No matter where we go, 9 times out of 10, I will always order them if given the chance. I always feel guilty about it eating such unhealthy snacks and I hate going to get them from fast food places. So I have been trying to find a reasonable alternative. You may remember the attempt at them using crescent rolls back in October. While those were great, they didn't quite meet the expectations. So I went on the hunt again. This time I took about 5 different methods and mixed them into one recipe that has turned out great! Crispy on the outside and a creamy ooey gooey cheesy center! They are awesome!

Baked Jalapeño Poppers
  • 6 good-sized fresh jalapeño peppers
  • 6 oz. pkg. light cream cheese, softened
  • 1/2 cup grated old cheddar or Monterey Jack cheese
  • 2 large eggs
  • 1/4 cup all-purpose flour
  • salt and pepper
  • 1-1 1/2 cups fine dry breadcrumbs
  • seasonings of your choosing
  1. Preheat oven to 350.
  2. Cut peppers in half lengthwise. Remove seeds and inner membranes. *DO NOT TOUCH FACE and/or WOUNDS.* Wash hands thoroughly!
  3. In a small bowl, mix cream cheese, shredded cheese, and preferred spices together. Fill each jalapeño half with cheese mixture. It's over if they are overflowing.
  4. Fill three shallow dishes. The first with flour and a little salt and pepper. The second with beaten eggs. The third with breadcrumbs. One at a time, dredge the peppers to bread them in the following order: flour, egg, breadcrumbs.
  5. Place breaded peppers cut side up on a baking sheet coated with nonstick spray.
  6. Bake for 30 minutes at 350*. Serve immediately.

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