Cheesy Baked Jalapeno Poppers

Are you ready for the Super Bowl?

Do you have your finger-food game plan down yet?

If you’re still searching for that one appetizer that wont ruin your New Year’s Resolution, look no further!

These cheesy baked jalapeno poppers will score a touchdown with you and your waistline. They are filled with a mixture of cream cheese and cheddar, topped with crispy panko bread crumbs, then baked to a golden perfection.

For every one jalapeno, you will produce two poppers. Cut them in half, lengthwise, and use gloves when removing the seeds. If you like things extra spicy, use a larger Serrano pepper instead of a jalapeno.

I don’t think I need to get into why it’s important to wear gloves while handling peppers and their tiny little seeds, but you can re-read this if you need convincing.

It’s the Giants vs. the Patriots {I just had to Google that} this time around, do you have any guesses as to who will be the winner?

Yeah, I don’t know either…

But who are we kidding, the snacks and commercials are what Super Bowl is all about anyway… right?

No?

It’s about football?

Ok, but half-time… that’s a big one.

Especially this year- MA-freaking-DONNA!

That’s one show I can not wait to see! I know it’s going to be epic with cone-shaped bras, and fish-net stalkings. I am hoping maybe some surprise singers will join her…

Britney maybe??

Justin??

If you were in charge of scheduling the half time performer, who would you choose?

Either way- there is one thing you can be sure of.

These cheesy baked jalapeno poppers will draw a crowd.

Just make sure you get enough peppers, cause these guys go fast!

Cheesy Baked Jalapeno Poppers

makes 16 poppers

Ingredients:

8 jalapenos

4 ounces light cream cheese

1 cup sharp cheddar cheese

1 green onion; diced

1/2 tsp garlic powder

1/4 tsp red pepper flakes {optional}

1 egg lightly beaten

panko bread crumbs

Cooking spray w/ olive oil

Directions:

Pre heat oven to 425 degrees. Coat a baking sheet with cooking spray and set aside.

Cut peppers in half, lengthwise, and remove seeds. Be sure to use gloves when handling the inside of the pepper. Set aside.

In a medium bowl combine cream cheese, sharp cheddar cheese, onion, garlic powder, and red pepper flakes if you like it extra spicy. Use a fork to mix it all together.

Spoon the mixture by teaspoon fulls into the hallowed out peppers, and set aside. Once all of them are filled dip the top of the pepper (the side with the cheese mixture) into the lightly beaten egg. Then dip that side into the panko bread crumbs. Set cheese side up, onto the greased baking sheet.

Lightly spray with the cooking spray and bake for 10-12 minutes or until the cheese starts to bubble. Some cheese may over-flow, but that’s ok. Turn on the top broiler for 1 minute just to brown the tops. Remove from the oven and serve immediately.

Enjoy!

Looking for something more dip-like?

Check out:

Hot Artichoke Dip

Guacamole

Coconut Dream Ball

Maybe you need something with more substance?

Try these:

Thick and Hearty Chili

Thai Beef Skewers

Crock Pot Teriyaki Chicken Wings

Comments

Kimbeley says:

November 17, 2012 at 8:32 pm

Hi, these are one of my favorites. I like to refrigerate them after filling for easier dipping and I use beaten egg whites only & then dip into the panko. I also bake mine on a cooling rack & they crisp up like the deep fried ones. Now I’m going to have to make these, I’ve got a craving now.