Ingredients with Measurements:
- 12 jalapeno peppers
- 8 oz. smoked cheddar cheese, shredded
- 4 oz. cream cheese, softened
- 1/4 cup breadcrumbs
- 1/4 cup all-purpose flour
- 2 eggs, beaten
- 1/2 tsp. garlic powder
- Salt and pepper to taste
Special equipment needed:
- Oven
- Baking sheet
- Piping bag or plastic bag with corner snipped off
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cut off the stem end of each jalapeno pepper and slice in half lengthwise. Remove the seeds and membranes with a spoon.
3. In a mixing bowl, combine the smoked cheddar cheese, cream cheese, breadcrumbs, garlic powder, salt, and pepper.
4. Using a piping bag or plastic bag with a corner snipped off, fill each jalapeno half with the cheese mixture.
5. Place the flour in a shallow dish, the beaten eggs in another shallow dish, and the breadcrumbs in a third shallow dish.
6. Dip each jalapeno popper in the flour, then the beaten eggs, and finally the breadcrumbs, making sure to coat each one evenly.
7. Place the jalapeno poppers on a baking sheet and bake for 20-25 minutes, or until the cheese is melted and the breadcrumbs are golden brown.
8. Serve hot and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
This recipe makes 24 jalapeno poppers. Serving size is 2 poppers per person.
Nutritional information:
Calories per serving: 192
Fat: 13g
Carbohydrates: 11g
Protein: 8g
Sodium: 305mg
Sugar: 2g
Substitutions for ingredients:
- Smoked cheddar cheese can be substituted with any type of shredded cheese.
- Cream cheese can be substituted with goat cheese or ricotta cheese.
- Breadcrumbs can be substituted with panko breadcrumbs or crushed crackers.
Variations:
- Add cooked bacon or diced ham to the cheese mixture for a meatier version.
- Substitute jalapeno peppers with mini sweet peppers for a milder version.
- Add chopped green onions or cilantro to the cheese mixture for extra flavor.
Tips and tricks:
- Wear gloves when handling jalapeno peppers to avoid getting the spicy oils on your skin.
- If you don't have a piping bag, you can use a small spoon to fill the jalapeno halves with the cheese mixture.
- For a crispier coating, spray the jalapeno poppers with cooking spray before baking.
Storage instructions:
Leftover jalapeno poppers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the jalapeno poppers on a baking sheet and bake at 375°F for 5-7 minutes, or until heated through.
Presentation ideas:
Arrange the jalapeno poppers on a platter and garnish with chopped cilantro or green onions.
Garnishes:
Chopped cilantro or green onions
Pairings:
Serve with a cold beer or a margarita for a refreshing drink.
Suggested side dishes:
- Guacamole and tortilla chips
- Grilled corn on the cob
- Black bean salad
Troubleshooting advice:
- If the cheese mixture is too thick to pipe into the jalapeno halves, add a tablespoon of milk to thin it out.
- If the breadcrumbs are not sticking to the jalapeno poppers, try pressing them onto the cheese mixture with your fingers.
Food safety advice:
- Wash your hands thoroughly before and after handling jalapeno peppers.
- Use a separate cutting board and knife for the jalapeno peppers to avoid cross-contamination.
- Make sure the jalapeno poppers are cooked to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Jalapeno poppers are believed to have originated in Texas in the 1970s. They are a popular appetizer in Tex-Mex cuisine and are often served at sports bars and restaurants.
Flavor profiles:
Spicy, smoky, cheesy
Serving suggestions:
Serve the jalapeno poppers as an appetizer or snack at a party or gathering.
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