Tuesday, December 6, 2011
Baked Jalapeño Poppers
The first thing that came to my mind was jalapeño poppers. Probably because there aren't many recipes that call for that many jalapeños. Being a fan of jalapeño poppers I decided to give it a whirl (can you tell I watched Home Alone last night?). The combination of baking instead of frying and low fat cheeses make my version healthier than the original. While this is a pretty easy recipe, cutting the jalapeños does take about 30 minutes. From start to finish these took about 1 hour and 15 minutes to prepare, including the bake time. These were a big hit, Charles said that he likes this version as much as the fried poppers.
You will need:
12 jalapeños peppers, sliced in half, stems, seeds, and membranes removed (read the previous post for a tip on chopping peppers)
1/2 cup 1/3 fat cream cheese, at room temperature
1/2 cup grated low fat cheese (I used a cheddar, mozzarella, and monterey jack blend from Trader Joe's)
2 tablespoons milk
1 teaspoon salt
1/2 cup flour
2/3 cup plain bread crumbs
Preheat the oven to 400 degrees. Then mix the cream cheese and the cheese together.
Scoop the cheese mixture into the jalapeños.
Get 3 bowls. Put the flour in one bowl, the bread crumbs in another, and beat the eggs, salt, and milk together in the third.
Individually take each jalapeño and dredge it in the flour, egg, and then bread crumbs. Then place filling side up on a baking sheet.
Bake for 30 minutes. Then broil for 2 minutes to brown the top of the poppers.