Baked Jalapeno Poppers

My victory of the day Saturday was getting all the green beans snapped, washed, blanched and frozen in family serving-sized bags.  Of course, I had a little helper every step of the way.

Violet helped me snap the beans for a little while, but her fingers weren’t quite getting the “snap” part — it was more of a twist and pull — and she lost interest after a while.  She would occasionally return to try her hand at a few beans before running off to play again.  The washing of the beans was her favorite step.  Anything dealing with water, that girl is on it.  I can’t wait until she can start washing dishes!

After finishing the beans, we went out to the garden and picked these. Violet loves eating tomatoes fresh from the garden.

 

So with the beans out of the way, I had ten jalapeño peppers staring at me every time I opened the refrigerator.  There is a recipe for baked jalapeño poppers that I found online a while back.  Perfect!  I was amazed that I actually had all the ingredients on hand to make the dish.  Even panko bread crumbs, which is not usually a staple in my cupboard.

I made the poppers over at Mom’s house as a late-afternoon snack (or a dinner appetizer, as it turned out) and they tasted fabulous!  I ate too many too count.  No, really, I lost count!  My mom — whose tongue could be used to rate dishes on the Scoville heat scale — even ate a few.  She doesn’t like foods that are too spicy, but these jalapeños were just right.  Does the baking reduce some of their heat?  Violet ate half a popper, then later ate another half.

I ruined my appetite for dinner.  But it sure did taste good doing it!

Baked Jalapeño Poppers

12 jalapeños

4 oz. extra sharp shredded cheddar cheese

3 oz. cream cheese

¼ tsp. garlic powder

¼ tsp. chili powder

2 eggs

¾ cup panko bread crumbs

½ tsp. salt

sour cream (for dipping)

     1.  Cut each jalapeño in half lengthwise.  Using a spoon, scrape out and discard the seeds and veins.  In a small bowl, combine the cheddar, cream cheese, garlic powder and chili powder.

     2.  In a small bowl, beat two eggs well.  In a second small bowl, mix together the panko and salt.  Spray a baking sheet lightly with non-stick spray and set up your assembly line.  First, fill your jalapeños with the cheese filling, then roll them in the egg, then the panko and put them on the baking sheet.  The panko mixture won’t stick as well to the jalapeño as it does to the filling.

     3.  Bake at 325 degrees until tender and lightly browned, approximately 30 minutes.  Serve with sour cream for dipping (which I completely forgot, because they were so good by themselves!).

 

These poppers are getting made again just as soon as Dave comes home, because I know he will love them.  Finally, I found a great way to use up a bunch of jalapeños at once!  This summer, I also plan on making some jalapeño jelly.  A friend turned me on to it and man, is that stuff good!

What do you like to make with jalapeños?

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2 responses to “Baked Jalapeno Poppers

    • Seriously, the heat was practically non-existent.
      I say “practically” because I think there was one jalapeno that lived up to its reputation.
      These were so easy to make, I think I may make them again very soon!
      Thanks for commenting!

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