Baked Jalapeno Poppers

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.

The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).

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Ingredients:

10 Jalepenos
8oz Whipped Cream Cheese
1/4 cup Shredded Mozzarella
1-2 Wedges Laughing Cow Lite, herb variety (or any other soft cheese you have on hand)
1 cup Flour
3 Eggs, beaten
2 cups Panko Bread Crumbs

Instructions:

Makes 10.

Start by making a “T” shaped slice in each jalapeno, curling back the top corners to gain access to the seeds and veins inside. Carefully slice out the veins and scoop out the seeds, making sure to leave a very clean interior. The seeds and veins are the hottest parts of the pepper, and you want them out. Once all the peppers are prepared, mix the cheeses together and spoon into the empty jalapenos. The cheese will hold everything together and you can re-shape the peppers back to their normal shape, using the cheese as glue. Wipe off any extra cheese that overflows the cuts.

Preheat to 375.

Wet the outsides using a little bit of water, then dunk in the flour, then egg wash, then panko, as if breading chicken. Repeat the egg and panko if you’d like for an extra crunchy outside.

Place gently on a baking rack on top of your baking sheet. Bake poppers for 15-25 minutes, until crumbs start to brown. Allow to cool slightly (cheese inside will be HOT). Serve immediately.

From ketchuptochutney.wordpress.com