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We're heavy into football season now so I thought I'd try to recreate this sports bar favorite, but with better ingredients. Mixing herbs and spices into the cheese and the breadcrumbs gives them a flavor boost. I used big peppers to make the stuffing easier, but if you use smaller ones you can reduce the calories and fat per popper. I'm serving mine with my homemade tomato sauce and hot pepper jelly.
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Big, beautiful jalapeños from the farmers market.
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Gently scoop out the seeds and membranes by cutting off the tops, using a paring knife to cut around the inside of the pepper, and then scooping out the insides with the back of a spoon. A bit time-consuming, but worth it!
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Cheesy, herby mixture.
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Stuff the peppers gently so you don't break them. I used both a spoon and my hands to make sure the cheese went all the way down to the bottom.
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Mix the breadcrumbs with dried herbs and spices for an extra flavor boost.
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You don't need that much oil - just coat the bottom and turn the peppers often to brown on all sides.
Jalapeño Poppers
November 2, 2013
30 min or less active, 60 min or less total, appetizer, summer
We're heavy into football season now so I thought I'd try to recreate this sports bar favorite, but with better ingredients. Mixing herbs and spices into the cheese and the breadcrumbs gives them a flavor boost. I used big peppers to make the stuffing easier, but if you use smaller ones you can reduce the calories and fat per popper. I'm serving mine with my homemade tomato sauce and hot pepper jelly.Information
Servings: Makes about 15 poppers1 servings
Time: About 30 minutes active; Less than 1 hour total
Price: About $11.25; 75 cents per popper
Nutrition (per 1 serving):
Calories: 198.1
Protein: 6.1g
Fat: 14.8g
Saturated fat: 5.5g
Carbohydrates: 10.7g
Fiber: 0g
Sodium: 200mg
Cholesterol: 62.1mg
High In:
Good Source:
Low In:
Ingredients
- 1 1/2 lb jalapeño peppers
- 5 oz cream cheese
- 5 oz sharp white cheddar, grated
- 1 tsp adobo seasoning
- 1 1/2 cup bread crumbs
- 2 tsp dried oregano
- 1 tsp dried chipotle or chili powder
- 1/2 tsp ground cumin
- 3 eggs
- 1/2 cup canola oil
Preparation
- Cut the tops of the peppers off and carefully clean out seeds and ribs. Wash and drain so you get all the seeds out and the insides dry well.
- In a shallow bowl, mix together cheeses and adobo seasoning. In a second shallow bowl, mix together bread crumbs, oregano, chipotle and cumin. In a third, beat eggs together.
- Stuff peppers with cheese mixture and affix the tops on with toothpicks.
- Heat oil in a large skillet over medium high heat. Then dip each popper into eggs then bread crumbs. Fry on all sides, about 3-4 minutes altogether. Remove to paper towel to drain. Serve warm.
