If you
have ever had the infamous TGIF frozen jalapeno poppers, you know how addictive
and amazing and unhealthy they are. So, this weekend I picked up fresh jalapeno
peppers at the farmers market and made a homemade version based on lots of tips
online. The first rule in every recipe was to cut the peppers lengthwise. My
boyfriend decided for the first time ever to help me in the kitchen, and he
helped by cutting them horizontally. I went back and re-cut them, hence the
bite size poppers in the photo. He adored them, as I am sure all TGIF addicts
will.
Ingredients
2/3 cup Panko bread crumbs
2/3 cup whipped cream cheese ( I softened regular cream cheese and used very clean hands to put the cream cheese in the peppers)
12 medium fresh jalapeño peppers, halved lengthwise, seeded and deveined
1/4 cup all-purpose flour
1/2 t salt
1/4 t pepper
1 large egg
2 T water
2 t paprika
1 t garlic powder
pinch chili pepper
2/3 cup whipped cream cheese ( I softened regular cream cheese and used very clean hands to put the cream cheese in the peppers)
12 medium fresh jalapeño peppers, halved lengthwise, seeded and deveined
1/4 cup all-purpose flour
1/2 t salt
1/4 t pepper
1 large egg
2 T water
2 t paprika
1 t garlic powder
pinch chili pepper
Directions:
1.
Heat oven to 350.
2.
Spray a baking sheet with nonstick
spray.
3.
In a medium bowl, combine the flour
with salt and pepper.
4.
In a small bowl, beat the egg and
water.
5.
In another bowl, combine the bread
crumbs, salt, pepper, paprika, garlic powder and cayenne pepper.
6.
Cut the jalapenos in half lengthwise.
Remove all seeds.
7.
Fill each jalapeño half with cream
cheese.
8.
Dip each jalapeño half in the flour,
shaking off the excess, then in the egg wash, and finally in the bread crumb mixture,
shaking off the excess.
9.
Place the coated jalapeños,
cut-side-up, onto the prepared baking sheet and spray lightly to coat with
cooking spray. Bake until golden brown, about 30 minutes.
