On a weekend trip to the grocery store, my husband and I purchased half a dozen jalapenos with the intention of making jalapeno poppers. Neither of us had made them before but reasoned that we should be able to make a decent batch.
With our typical late night dinner on Monday, it seemed like the perfect day to give this new-to-our-home appetizer a try. This snack would satisfy our appetites until dinner was ready without being filling. As my husband was at the office for his late meeting, I decide to make these Michele-style (aka baked, not fried).
As I would be eliminating the “deep-fried goodness” typically associated with poppers, I knew I would need to create a recipe that delivered excellent taste and texture. With a creamy filling of cheeses and a crunchy coating, I was hoping that this recipe would work.
Much to my pleasure, these poppers received rave reviews from my husband! In fact, he declared them to be the best jalapeno poppers he ever has had. I sampled only one, as they ended up being too spicy for me, but I thought they would be yummy if you like a little heat in your food.
- 6 jalapeno peppers
- 3 Tb. cream cheese, softened
- 1/2 cup sharp cheddar cheese, shredded
- 1/4 tsp. garlic powder
- 1/8 tsp. chipotle chili pepper
- 2 slices white or wheat bread
- 1 egg
- blue cheese dressing, optional
- Preheat oven to 400.
- Spray baking sheet with nonstick cooking spray.
- Remove stems from peppers, slice in half lengthwise, and remove seeds and ribs.
- In a small bowl, combine cream cheese, cheddar, and spices.
- Mix well. Fill jalapeno halves with cream cheese mixture.
- Place bread slices in blender to create fresh bread crumbs.
- Place in small bowl. In another small bowl, whisk egg.
- Place one stuffed jalapeno in egg mixture, turning to coat.
- Then place in bread crumbs, turning to coat.
- Place on baking sheet.
- Repeat with remaining jalapenos.
- Bake for 15-20 minutes or until coating is golden brown.
- Serve immediately with blue cheese dressing, if desired.