Tuesday, July 19, 2016

Baked Jalapeno Poppers

Holy Smokes!  These spicy little poppers are AMAZING!!!  With a counter full of jalapeno and macho nacho peppers, I needed a delicious way to use some of them up.  My tongue hit the jackpot with these!  Everyone loved these, even though it was like playing roulette because some were mild and some where so spicy you didn't know if you wanted to keep chewing them up!  I didn't have enough of only the jalapeno peppers and those macho nacho peppers were super spicy!  Either way they're wonderful.  It's a little time consuming, but with a little prep work. or an assembly line, it goes much faster.  Don't be scared away by the steps, it's really very easy!   My husband loves these so much he will cut and seed the peppers, and my 9 year old son always makes the filling.  All I have to do it fill, dip and bake!  These are a must try!  Enjoy :)

12 jalapeno peppers (or other similar peppers- like Macho Nacho)
4 oz. mozzarella or colby jack cheese, grated (both are great!)
3 oz. softened cream cheese
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. chili powder (optional)
3/4 cup bread crumbs- regular or panko
2 eggs- whisked

Cut each pepper in half lengthwise.  Scrape out and discard seeds and ribs.  Set aside.

In a small bowl combine shredded cheese, cream cheese and spices.  Mix well with fork.

Assembly line
1st bowl- slightly beaten eggs
2nd bowl-  bread crumbs
3rd- lightly sprayed baking sheet

Assembling Poppers
Fill each pepper half with a little of the cheese mixture.  Press into pepper to make sure you have it filled.
Dip filled pepper in egg, then roll in bread crumbs (bread crumbs will mainly just stick to cheese filling) and place on cookie sheet.

Bake at 325 degrees until peppers are tender and top is golden brown.  Serve warm.


Anonymous said...

we have so many peppers in the garden , I can't wait to try this recipe.

Heidi said...

I hope you enjoy them! I made them again tonight :)