I love jalapeno poppers. Spicy jalapeno peppers filled with melted cheese and fried to crispy deliciousness. My mouth is watering just thinking about it. Problem is that they are almost always ultra greasy and gut-busting from being deep-fried. Can you create a lighter, yet still delicious, jalapeno popper by baking instead of frying? You sure can!
These baked jalapeno poppers maybe too good. My husband and I ate an entire batch of these one night and we paid for it dearly. He still won't go near one. These are better than any of those fried jalapeno poppers I've had before. The cheese filling is creamy and full of flavor and doesn't dribble down your chin when you bite into the jalapeno. The panko bread crumbs give it a great crunch too. Spicy, cheesy, and crunchy, but light and fresh, these babies are awesome!
Ingredients:
- 16 jalapeno peppers
- 4 oz light cream cheese
- 2 cups shredded jack cheese
- 1 tablespoon garlic powder
- 1/2 cup four
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 cups Ppnko bread crumbs
- 2 eggs
- 2 tablespoons milk
- ranch dressing, for serving
- Pre-heat over to 350.
- Halve the jalapenos and clean out the seeds and ribs.
- Mix together the cream cheese, jack cheese, and garlic powder. Fill jalapenos with cheese filling.
- Mix together in small bowl the flour, salt, and pepper. In separate bowl, beat eggs and milk. Spread panko bread crumbs on a plate.
- Lightly dredge each jalapeno in flour, then eggs, and then panko before placing on a greased cookie sheet.
- Bake for 40 minutes and let cool for 5-10 minutes before serving. Serve with ranch dressing.
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