If you love jalapeno poppers, you will love this recipe! This was the other selection for our recent apps for dinner, and turned out very well! It gives you all of the great flavors of a jalapeno, but I think it would have to be a little healthier for you, because it’s not completely in-cased in breading like they are. Oh and they are baked and I’m sure the ones you get at restaurants are probably fried.
If you love the flavor, but want a pretty mild pepper, prep the peppers and roast them in the oven while you make the filling. The longer you roast them, the milder they will become.
If you love the heat, leave the seeds in them or mix them into the filling for lots of forehead sweat inducing extra heat!
1-2 jalapeno pepper per person
1/2 block cream cheese
1/4 cup mayonnaise
1/4 sour cream
1/4 – 1/2 cup cheddar cheese
1 1/2 tsp Liquid Smoke
(This ratio will stuff about 6 or 7 peppers, adjust accordingly to serve more!)
Heat the oven to 350.
Split each jalapeno in half length wise and remove the seeds and veins. (Again if you want them very spicy, leave some seeds) To reduce the heat, roast the peppers in the over for anywhere 10-30 minutes to make the pepper more mild.
While those are roasting, combine the cream cheese, mayonnaise, sour cream, and Liquid Smoke with an electric mixer. Stir in the shredded cheddar and mix by hand.
If you roasted the peppers, remove them (you may have to wait til they are cool enough to handle) and fill with the stuffing mixture. Return to the pan or dish and sprinkle with the Panko breadcrumbs. Place in the oven for about 15-20 minutes.
To get the breadcrumbs nice and golden brown, place the pan under the broiler for just a minute or 2. This will give the perfect golden crunch to the “popper”!