Part of our CSA share last week was picking hot peppers. Colin, who has made it quite clear that he doesn't like peppers, going so far as to fish them out of a salad, or his mouth, would not listen to my suggestion to steer clear of the jalapenos. Instead, he took a few bites out of one raw. He has since told me several times that it was "picy."
With a whole bag of jalapenos on hand, I considered my options. Chopping and freezing to add to chili and cornbread is always good, but I also wanted to try my hand at poppers. It's a safe bet that any attempts by me to deep fry would likely end up in a kitchen fire, so the oven baking method seemed like a good approach.
Baked Jalapeno Poppers
modified from SkinnyTaste
8-12 jalapeno peppers
4 oz. cream cheese, softened
4 oz. monterey jack or cheddar cheese, shredded
2 scallions, sliced
1/8 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon chili powder
salt and pepper
2 eggs, beaten
1/2 cup panko bread crumbs
Preheat oven to 400 degrees.
Slice jalapenos in half lengthwise and remove seeds and membranes. I opted to wear gloves for this step because I have a particularly bad track record of touching my eyes after slicing hot peppers and causing near blindness. Use caution.
In a bowl, mix together cream cheese, monterey jack and scallions. Stir in spices.
In two separate bowls, beat eggs and season bread crumbs with salt and pepper.
Fill jalapeno halves with cheese mixture, dip in egg wash, coat with breadcrumbs and place on a baking sheet sprayed with oil.
Bake for 20-25 minutes until filling is melted and tops are golden brown.