Two by two
For the second time this week, I am making jalapeno poppers. I feel forced into doing this as all the ones I can find in stores have no kick to them. Mine, however, they gots the zing. Fortunately for me, these aren't hard to make. Yum.
1 dozen poppers:
6 jalapeno peppers, about 2 1/2-inches long
1/2 cup grated sharp Cheddar cheese
1 1/2 ounce cream cheese
1 large eggs
1/3 cup unflavored dry breadcrumbs
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground cumin
1/8 teaspoon garlic powder
1/8 teaspoon ground chipotle pepper
1/4 teaspoon cayenne, or less, to taste
Sour cream for dipping
Directions:
Lightly oil baking sheet and set aside. Cut peppers in half lengthwise; scrape out and save seeds.
Preheat oven to 325 F.
In a small bowl, mix together the Cheddar, cream cheese, garlic powder, chipotle pepper, cumin, black pepper, cayenne, and seeds from the jalapenos; fill each pepper half with some of mixture.
In one bowl, lightly beat egg until combined and frothy. In another bowl, stir together breadcrumbs and salt. Roll each filled pepper in egg, then in breadcrumbs.
Place on a baking sheet. Bake until tender and browned, for about 30 minutes. Serve warm, with sour cream (or sour cream mixed with blue cheese dressing) for dipping.
1 dozen poppers:
6 jalapeno peppers, about 2 1/2-inches long
1/2 cup grated sharp Cheddar cheese
1 1/2 ounce cream cheese
1 large eggs
1/3 cup unflavored dry breadcrumbs
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground cumin
1/8 teaspoon garlic powder
1/8 teaspoon ground chipotle pepper
1/4 teaspoon cayenne, or less, to taste
Sour cream for dipping
Directions:
Lightly oil baking sheet and set aside. Cut peppers in half lengthwise; scrape out and save seeds.
Preheat oven to 325 F.
In a small bowl, mix together the Cheddar, cream cheese, garlic powder, chipotle pepper, cumin, black pepper, cayenne, and seeds from the jalapenos; fill each pepper half with some of mixture.
In one bowl, lightly beat egg until combined and frothy. In another bowl, stir together breadcrumbs and salt. Roll each filled pepper in egg, then in breadcrumbs.
Place on a baking sheet. Bake until tender and browned, for about 30 minutes. Serve warm, with sour cream (or sour cream mixed with blue cheese dressing) for dipping.