I had some jalapeno poppers at a party and they were so good, so I decided to create a recipe from the multitude of recipes online; adjusting it to meet what I was looking for. I was wanting them to be baked instead of fried, because lets face it, they are already pretty fattening, so why make them worse. A friend of ours had a BBQ and I brought these - they were a HUGE hit! Everyone thought they were delicious (especially me :) Seriously...I could not stop eating them.
Ingredients:
1 - 8oz package cream cheese, room temperature
3 dashes of jalapeno hot sauce (regular Tabasco is okay too)
1 Cup Mexican Blend cheese
1 tsp prepared chopped garlic (the refrigerated kind), or 1 clove grated
3/4 tsp salt or 1 tsp coarse sea salt
10 twists fresh black pepper, or 1/4 tsp ground pepper
3 Tablespoons Butter, melted
1/2 Cup Bread Crumbs
1/2 Cup Panko Bread Crumbs
**Cut the tops off the jalapenos and slice in half. Remove seeds and membranes from the peppers; rinse peppers. Set to the side on a cookie sheet.
In a large mixing bowl or mixer, beat cream cheese until smooth. Mix in cheese, hot sauce, garlic, salt and pepper; Beat until blended and creamy.
Using gloves (this gets messy) press cheese mixture into each pepper and put to the side.
In a small bowl, melt 3 tablespoons of butter. Mix in breadcrumbs. Hold jalapenos over bread crumb mixture and lightly press on top of the cheese mixture. Place into baking dish or onto another clean cookie sheet sprayed lightly with cooking spray.
Bake @ 375* for 20 - 25 minutes. Serve warm for gooey goodness!
**Make sure to wear gloves when seeding the peppers.
Tip: Dish can be stored for up to 24 hours before cooking. It is a great dish to make ahead for a party or BBQ. I am pretty sure they would be okay to freeze as well, but I have not tried that yet.
My husband would love these. I'll have to give them a try.
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