My husband and I love to make jalapeno poppers at home. The first time I had homemade ones, at a local restaurant, I just knew I had to try them at home. They are so easy. I usually deep fry them, but decided to bake them this time. They were just as good. For my son, I rolled up a little of the leftover filling and breaded and baked it too, so he could have a non-spicy version.
Yield: Serves 4
Filling
12 Fresh Jalapenos, cut in half, lengthwise
1 – 8 oz block of cream cheese, softened
2 cups finely shredded Monterrey jack cheese
1 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
For Breading
1/2 cup all purpose flour
4 egg whites, whipped until they have very soft peaks
1 cup milk
1 cup panko or bread crumbs
1. Preheat oven to 350 degrees. Prepare jalapenos by cutting them in half lengthwise and removing the seeds and veins of the pepper.
Caution: Make sure to use gloves while handling the peppers, or be absolutely certain to wash your hands extremely well after handling them. Safety glasses are also recommended.
2. Combine cream cheese, shredded cheese, cumin, onion powder and garlic powder in a bowl. Mix well to combine. Place the cheese mixture in all the jalapeno poppers. Then dip the stuffed poppers in the milk, then flour, then egg white and then the panko or bread crumbs.
3. Place them on a cookie sheet sprayed lightly with non-stick cooking spray. When they are all completed, spray the tops of the jalapenos with more non-stick cooking spray. Bake at 350 degrees for approximately 30 minutes or until golden brown, and melted completely through.
