Jalapeno Poppers

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

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.