Saturday, January 07, 2006

Jalapeno Poppers

I made some homemade jalapeno poppers for dinner tonight since he was watching the Redskins game. It seemed like appropriate football food. :-) Someone posted the recipe on the Cooking Light Bulletin Boards and got a good response, so I decided to try it. The end result looks very nice, even though it is extremely easy to make. I will probably make these again.

Things labeled "OP's Notes" in the recipe are not mine, they are from the original posting on the forums.

Baked Cheddar Stuffed Jalapenos
12 - 14 fresh green and/or red jalapeno peppers
1 Cup shredded cheddar cheese (4 oz)
3 oz cream cheese, softened
1 tsp chili powder
2 eggs
1 T. milk
1 cup dry fine bread crumbs

1. Line a baking sheet with foil, set aside. Cut each pepper in half lengthwise (do not remove stem), remove seeds and membranes, set aside.

OP's note - I tried to cut them in half right through the stem so that each half would have a stem. They looked pretty that way and also each pepper had their own little handle!!

2. For filling, in a medium bowl, stir together cheddar cheese, cream cheese and chili powder. Spread some filling into each pepper half.

OP's Note - I packed it in and then leveled it off so that it wasn't heaping over the pepper.

3. Preheat oven to 325. In a small bowl, combine eggs and milk, beat with a whisk. Place bread crumbs in a shallow dish. Dip each pepper half inot egg mixture, then roll in bread crumbs. Place pepper halves, filled sides up on the prepared baking sheet.

4. Bake about 25 minutes or until brown and heated through. Serve warm with sourcream, garnish with cilantro if desired. [Lauren's Note: We ate them with Ranch dressing. Also, next time I will bake it longer than just 25 minutes because I think they could have been a bit meltier and crispier]

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