Tuesday, 10 April 2012

Oven-Baked Jalapeno Poppers

These Jalapeno poppers are simply delicious and I have no idea why I haven't tried this earlier. They are not the healthiest for you but I'd like to think that they are health-ier than the deep fried versions. I've seen these done with bacon wrapped around them but that's almost too much for me. I like the bread crumbs because they provide a nice crunch and there's enough richness from the cheese filling alone.

Chris and I demo-ed that batch of poppers in no time and it's always a good sign when he asks me to make it again some time soon.

There are great as a dinner party appetizer and in fact, that's what they were supposed to be. I was going to bring them to a potluck but they were so good and I couldn't stop eating them. So no, I didn't end up going to the dinner party but I was content with my poppers.

The jalapenos were surprisingly mild after they were baked. It was only slightly unbearable when you get closer to the stem so naturally Chris ate all the tips and I had all the ends. I had also used cayenne and chipotle in the filling as well as the bread crumbs but I didn't think it was too spicy. One way you could cut the calories is to use the low fat cream cheese and a skim-milk mozzarella. I only had the regular cream cheese because I normally use them for frostings and I don't buy the low fat versions cause they never work. 

10 jalapeno peppers
1 block cream cheese
1 cup shredded sharp cheddar
1 tsp cayenne
2 tsp chipotle
1 tsp paprika
1 tsp salt
3 green onions chopped

1 egg
1/2 cup flour

1 cup panko
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp oregno
1 tsp salt
1 tsp cayenne

chipotle oil for the top
Cut the jalapenos in half and try to split the stem down the middle so you get a stem on both sides. Wear gloves when you do this ...for safety reasons.

 Scoop out the seeds by running a knife along the edges then pulling the seeds out with your thumb.
Prepare a Flour, egg wash, bread crumbs assembly line.

Mix together the cheese, onions, and the first set of spices.

 Fill the peppers with the cheese mixture.
 Dip the filled peppers into the flour, then the egg, then the panko. Press the panko into the cheese filling to get a nice thick layer. Lay them onto a cooling rack placed on top of a cookie sheet. Brush on some chipotle oil to help the cooking process.

Bake in a 350 degrees oven for 35 minutes or until the peppers look wilted and the coating is crispy.
Enjoy them while they are hot! The fatter ones will cook slower so check those ones for done-ness. 

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