Baked Jalapeno Poppers

21 May

I love jalapeno poppers. They are so good and yet I imagine bad for you when you get them out of the box or in a bar. I was craving some and decided there must be a better way. If you search on Pinterest, tons of ideas come up, so I decided to try my own variation.

What you need:

4 fresh jalapenos, cut lengthwise

1/4 block of Velveeta cheese

1/4 cup of softened cream cheese

3/4 cup of panko breadcrumbs

4 slices of cooked bacon

1 bowl of water and a sink

Preheat oven to 375 degrees. To remove seeds, cut the tops off of the jalapenos and then cut them lengthwise. If you have gloves of some sort (latex or the plastic throw away variety) I would say you could use them. If not, just be sure to wash your hands after this part and don’t touch your eyes. Use a pairing knife to cut the white part and seeds out. For pesky seeds that wouldn’t come out, I put them in the bowl of water and got them out that way. I also put the sliced pieces in there as I went through the jalapenos.

Slice the Velveeta according to the size of the jalapeno slices. The stuffing part is up to you. Just pat the jalapeno dry and discard the water.

I stuffed each one differently and they all tasted delicious.

Option 1 – bacon pieces and cream cheese

Option 2 – bacon pieces, Velveeta and then cream cheese on top

Option 3 – bacon pieces and just Velveeta (if you do it this way, put the bacon in first)

Each of these options end the same way, in the panko. I did not use eggs or anything in this recipe. I simply pressed the cheese part and the back part of the jalapeno firmly into the panko. Place on a non-stick sprayed baking sheet and bake for about 10 – 15 minutes.

Jalapeno popper

You want the jalapenos to be tender but watch to make sure the inside does not ooze out. None of this bat ch did. They were delicious and only took about 30 minutes total time to make (including baking). The most time-consuming part was the seed removal.

C’est si yum!

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