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Monday, November 4, 2013

Baked Poppers

This is a basket from Rwanda filled with produce that was given to me at my open house last weekend.  I knew I could make salsa with some of the stuff, but wasn't sure what to do with the peppers.  Then I remembered how much I like jalapeno poppers.  I've only ever had them from the deli case at the supermarket, but I was willing to try a more healthy homemade version. 

10-12 fresh jalapeno peppers, halved lengthwise, with stems, seeds and membranes removed

(You may want to wear gloves while doing this.)

8 ounces cream cheese

1 ½ cups shredded cheese (I used Mexican blend.)

1 teaspoon chili powder

1 teaspoon onion powder

1 teaspoon smoked paprika
1 tablespoon milk

½ teaspoon salt

2 large eggs

1 cup breadcrumbs

Preheat oven to 350 degrees. Lightly grease a baking sheet and set aside.

Cream together the cheeses, chili powder, onion powder, salt and smoked paprika. You may need to add a tablespoon of milk to make it creamier. I started in my food processor, but the mixture was too stiff so ended up mixing in a bowl by hand.

Put a tablespoon (or more) of the cheese mixture in the center of each jalapeno half. It was easier to do by hand than with a spoon.

  Beat the eggs in a shallow dish, put the breadcrumbs into another shallow dish. One at a time, dip the jalapeno half in the egg and then the breadcrumbs, pressing to coat. Place the coated peppers cut side up on the baking sheet.

Bake about 30 minutes, until the filling is runny and the crust is golden.

They were so delicious!  Much better than the deli case version.  Mr. Inappropriate liked them too, although he did get a bout of heartburn later on from it.  I think I will make these again.

Would you have done this a different way?  Let me know!

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