how to: jalapeño poppers

 

Jalapeño poppers are one of the more tedious snacks, but TOTALLY worth it if you are having people over! I find that this recipe has just enough kick and the right balance of cheese and breading. Although I am no dietician, I like to think this recipe is a slightly healthier version than the frozen version you can find at your grocery store. These are not deep fried, and barley breaded. Enjoy!


 

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 Ingredients:

  • 10 jalapeño peppers, sliced in half lengthwise
  • 4.5 oz light cream cheese (if you’re feeling ambitiously healthy, try this.)
  • 2 oz shredded cheddar jack (if you’re feeling ambitiously healthy, try this.)
  • 1/4 TBSP of onion powder
  • 2 eggs, beaten
  • 1/2 cup croutons, crumbled
  • 1/8 cup brown rice flour
  • 1/8 tsp paprika
  • 1/8 tsp garlic powder
  • 1/8 tsp chili powder
  • salt and fresh pepper
  • spray oil

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Prepare the jalapeños:

Clean your jalapeños, and prepare to cut them in half lengthwise.   Speaking from experience, these little guys burn your skin & anything their juices come in contact with.  So wash your hands frequently; some people may even want to wear gloves.  I had a small incident with rubbing my eyes right after cutting… NOT RECOMMENDED.

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Slice the jalapeños:

Slice the jalapeños lengthwise.  If you have small children, or even small pets, be conscious of where the seeds are landing.  You do not want these spicy little treats to get into the wrong hands!

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Gut the suckers:

Remove the seeds and membrane from the jalapeños.  When I began this project, I was pulling them out with the end of the knife and throwing them in the trash (rookie move).  I found a potato peeler over the sink to be a much faster method of removing the seeds.

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Mix up the good stuff:

Mix up the stuffing.  This includes:

  • 4.5 oz light cream cheese
  • 2 oz shredded cheddar jack
  • 1/4 TBSP of onion powder

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Stuff ’em:

Stuff the little poppers!

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Prepare the breading:

Mix up the breading.  This includes:

  • 1/2 cup croutons, crumbled
  • 1/8 cup brown rice flour
  • 1/8 tsp paprika
  • 1/8 tsp garlic powder
  • 1/8 tsp chili powder
  • salt and fresh pepper

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Beat that egg:

Beat the eggs for dipping.

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When I dip, you dip, we dip:

Drop each stuffed jalapeño into the beaten egg, and quickly then put it into the breading mixture.  As you are dipping the jalapeño into the breading, make sure to sprinkle some on top.

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Hold back the drool:

Make sure to spray your pan completely, and place the stuffed breaded jalapeños into the pan.  And get ready to wait 25 minutes (the waiting is always the worst part.)  Also, wash your hands.  There are still juices left on your phalanges, so keep washing!

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Bake, then ENJOY:

Cook the poppers for 20-25 minutes at 350 degrees.  Serve ’em hot and enjoy every last delicious bite.

 

xoxoxo

~Andi







 

 

 

 

 

 

 

 

 

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