Mike loves jalapeño poppers but I refuse to buy greasy pre-made treats from the freezer isle of the grocery store, unless absolutely necessary (ie. I am trying to convince him to take me on a trip). My mom had been facilitating his addiction to these cheesy spicy treats by getting them from a little farmers market outside of a small town called Port Perry. Since they were “homemade jalapeño poppers” I let it slide occasionally. We went to a party over the holidays and someone had brought jalapeño stuffed with cheese wrapped in bacon, which convinced me I could just make them myself and they would be healthier. Below is my recipe, its really easy, the only problem is it’s a little time consuming to do the breading step for an impatient cook as myself, especially when they are eaten in all of two minutes. But they are worth it. This makes 12 poppers, which could be enough for as many as 4 people for an appetizer… 4 people or 1 Mike.
6 fresh medium sized jalapeño, stem cut off, sliced in half lengthwise and deseeded
½ cup light cream cheese softened
¼ cup of 2% cheddar cheese shredded (monetary jack, marble etc. all work great!)
1 egg + 2 tbsp water whisked together (or egg white substitute)
½ cup whole grain bread crumbs
½ tsp cayenne, garlic powder and onion powder
Prep the jalapeños by cutting off the top where the stem is, slicing in half lengthwise and removing the seeds to create two boats for each jalapeño. In a bowl mix together cayenne pepper, softened cream cheese and shredded cheese. Put one spoonful of mixture inside each jalapeño boat. In another bowl whisk egg and water together to create egg wash. Dip prepared jalapeño into egg wash then roll into breadcrumbs (on a plate or shallow bowl). Put finished popper onto stone or cookie sheet lined with tin foil. Bake at 425 degrees for 15 minutes. Serve hot (careful) with a side of sour cream or plain yogurt for dipping. Enjoy!