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I’ve gotten an insane number of jalapenos in my CSA box over the course of the last couple weeks. Nearly a dozen and a half. I used some for salsa but I needed a more effective way to use them up. So I decide to make Jalapeno poppers based on a recipe I found on RecipeGirl. Really all I did was use the ideas in this recipe rather than the actual recipe.
The most difficult part of the process is making sure to not get jalapeno juice on yourself someplace unpleasant. All it takes is touching mouth or face near your eyes with your hands to be in for a nasty situation. Especially since the hotness of the peppers varies greatly. My suggestion – use plastic food gloves during the whole process and wash your hand well after removing them.
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Karen’s Jalapeno poppers
1 dozen jalapenos, seeds removed and cut in half
3/4 of a 8 oz pkg Lite cream cheese
3/4 cup of shredded cheddar cheese
3/4 cup Flour
2 eggs beaten
1 1/2 cup panko
Pam cooking spray
Mix cream cheese with a shredded cheese until well combined. Stuff peppers with this mixture. Individually coat in flour, egg, then panko. Place on a baking sheet lined with parchment. Spray with Pam. Bake at 350 degrees for 20 to 25 minutes or until cheese starts of oozy out a little.
My husband complained about the panko breading expressing his desire for traditional breadcrumbs. I’ll probably try this next time as well as maybe swapping the cream cheese for ricotta.