Baked Jalapeno Poppers

So I promised super-snacks and this is the first of a few I hope to post this week. I’m sad my team lost but it was a close game and we had a good time regardless. You all can thank AJ for mentioning jalapeno poppers as I was leaving to go to the grocery store, once it was in my mind I needed to have them! Although they are definitely not healthy I did use light cream cheese and mayo and you wouldn’t be able to tell.  You can make these a few hours ahead of time and store them in the fridge or you can cook them immediately after construction. They are slightly spicy but if you are big on spice I would suggest to include some of seeds or add extra hot sauce in the filling for the extra kick and get poppin’!
Baked Jalapeno Poppers
  • 7 large or 10 smaller fresh jalapenos, halved, washed and seeded
Filling
  • 1/2 block cream cheese, softened
  • 1/4 cup real mayo
  • 1/2 cup old cheddar cheese, grated
  • 1 garlic clove, grated
  • 1 green onion, washed and sliced
  • 1/2 tsp smoked paprika
  • salt and pepper
  •  hot sauce to taste

Crumb topping

  • 8 saltines, crushed
  • 2 tbs of grated parmesan cheese
  • 2 tsp dehydrated onion
  • 1/2 tsp smoked paprika
  • pepper to taste

Method

Pre-heat oven in 350 if you are planing to cook them right away.

Prepare a 9″x13″ baking dish with cooking spray and set aside.

Wash and halve your jalapenos. Using a small sharp knife, trim the stems and remove the seeds and pith (the white ribbing in the pepper that holds it’s heat). I rinsed the inside of the peppers and then blotted the insides dry with paper towel. Set peppers aside and wash hands well, try not to touch your face or eyes.

In a medium bowl, add all filling ingredients and mix well.

Using a tablespoon, fill all jalapenos and arrange in prepared pan.

 

In a small bowl crush saltines and add the rest of the topping ingredients. Use your fingers to create an even crumb mixture. Cover stuffed jalapenos with cracker mixture and place in the fridge or oven if you are ready to bake them.

 

Bake for about 15-20 minutes and if needed broil for the last minute to crisp up the top. Let cool for about 5 minutes before serving so you don’t burn yourself or your guests!

 

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