Wednesday, February 9, 2011

Baked Jalapeño Poppers

Jalapeño Poppers
10 fresh green jalapeno peppers 2 1/2 - 3 inches long
1 c shredded cheddar
8 oz cream cheese softened
1/2 t italian seasoning
2 egg
1/2 c milk
1/2 cup flour(seasoned if you want, I use a bit of garlic powder, seasoning salt and paprika)
2 c seasoned breadcrumbs, you may need more depending on how thick you want to coat them

Cut each pepper in half lengthwise. Remove stem but NOT TOP, remove membrane and seeds, (you can add the seeds into the cheese mix for extra kick)
Stir together cheddar, cream cheese, and seasoning. Spoon into each pepper. CHILL WELL(I do overnight)

Beat egg and milk together, place flour in one bowl, bread crumbs in another.
Dip each jalapeno in egg wash, then flour , then egg wash then roll it in bread crumbs.

Place peppers filled side up on baking sheet, covered with foil. Bake 350 for 25-30 min

Serve with Berry Chipotle Sauce
1/2 cup raspberry jam, thinned with some water
1/2 tsp chipotle powder(more or less to your heat preference)

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