Baked Jalapeno Poppers

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.

Comments

My big sister and the egg sandwich that might cure her cancer

I usually like to keep things light hearted here At Home With Ann. Simple recipes, awkward jokes, toddler antics and kitchen fiascos. But we all experience times in life when we are thrown for a loop and face something that stops us in our tracks. I, like a classic control freak, tend to keep things to myself. Everything is under control, see? My house is clean, dinner is cooked, the dishes are done, I'm on schedule, I blow dried my hair, I don't need help. See? See? But this time it's not about me, it's not something I can control, and wishing it away won't actually make it go away. Me, my Mom and Sarah last Summer Three years ago my sister, Sarah, was diagnosed with a form of leukemia called AML (acute myeloid leukemia). My reaction was typical. This happens to other people. Not my 33 year old sister who lives by the ocean, gets tons of fresh air and exercise, and eats healthier than anyone who has ever entered Whole...

Peanut Sauce Spaghetti Squash Bowls

I know, it's been a while. Turns out wrangling three little boys doesn't leave a lot of time for recipe writing and food photos. We still eat, though, and pretty well! Mostly I share quick recipes and meals on my Facebook page At Home With Ann , so please follow me there! I love spaghetti squash as a substitute for pasta. It's healthy, way lower in carbs and higher in vitamins. It's also easier to prep than zucchini noodles, and I think it stands up to hearty sauces better. I simply stab it with a sharp knife a few times, and roast it in a 400 degree oven for an hour, or until a knife easily slides through the skin. Let cool, cut open, discard seeds and shred with a fork. Spaghetti squash with meatballs is in our regular dinner rotation, but there is often a lot of leftover squash. This easy vegetarian dish is a perfect quick dinner or lunch, and if your kids don't go for the peanut sauce, there is plenty of cut veggies for them to eat. Peanut Sauce Spa...

Not Really Engagement Chicken

There is an urban legend of the Engagement Chicken , a dish that if made for your boyfriend, he will be so impressed with your domestic skills he'll propose. I've been married for a year and a half, so I'm not putting it to the test, but I thought it might be a good way to make my first attempt at roasting a whole chicken. After research, I decided to take aspects of recipes from Ina Garten , the Pioneer Woman , and good old Joy of Cooking . The first step of making roast chicken is by far the hardest. You have to remove the neck and innards and rinse the raw bird. Because he is a good person, my husband did that part for me while I covered my eyes and ran out of the kitchen. After it was all clean and patted dry with paper towels, I stuffed a halved lemon and 4 cloves of garlic inside, and coated the entire chicken with olive oil. After coating with oil, I sprinkled liberally with salt, pepper, sage, and thyme. The best part is that th...

at home with ann

Search This Blog