Wednesday, November 2, 2011

Baked Jalapeno Poppers

This is a perfect recipe to keep on hand for when jalapenos go on sale or if you or someone you know is harvesting jalapenos and has lots extra.  It's much healthier and easier than the deep-fried ones but still SO delicious.....

Baked Jalapeno Poppers
 30-45 min prep, 30 min. baking

12 jalapeno peppers, about 2 1/2-inches long
1 cup grated sharp Cheddar cheese (we've also used pepperjack)
3 ounces cream cheese
1/4 teaspoon garlic powder
1/4 teaspoon ground cayenne or regular pepper (or mix of both)
2 large eggs
2/3 cup breadcrumbs (italian or original)
1/2 teaspoon salt 

        Preheat oven to 325 degrees F. Lightly oil bak­ing sheet and set aside. Cut peppers in half lengthwise; scrape out and discard seeds. 
        In a small bowl, mix together the Cheddar, cream cheese, garlic powder and pepper; fill each pepper half with some of mixture. (TIP**This is easiest if you put the filling in a bag and snip the corner so you can squeeze filling in to the peppers like frosting...then lightly press it into the pepper).
        In one bowl, lightly beat eggs until combined and frothy. In another bowl, stir together breadcrumbs and salt (or just salt each pepper before putting in the oven). Roll each filled pepper in egg, then breadcrumbs (I've found it works better if you use tongs to dip popper in egg then use a spoon to sprinkle breadcrumbs on both sides of the popper over a plate...then you don't get chunky breadcrumb egg mess).
        Place on a baking sheet. Bake until tender and browned, for about 30 minutes. Serve warm, with sour cream for dipping.

The only thing that is time consuming is the deseeding of the jalapenos so if you just do that the night before it really makes the whole process much faster and easier!

Hope you enjoy them!  We have shared them with a few couples in the ward and they have all loved them ....and don't forget to dip them in sour cream because that really just tops it off!

~DeAnna Thomas

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