Friday, November 15, 2013

Minimal Jalapeño Poppers


Last Sunday I made David and myself these jalapeno poppers for lunch. I’d never made poppers before for a few reasons. I’d never been a big fan of them. In my mind I had this image of these whole jalapenos deep fried. I’m not sure where this image came from, but it must be a bad memory from my childhood. I wouldn’t say that I love spicy foods, but I am a fan of jalapenos, especially lately. My own personal heat index seems to have risen in the last year. I can take things spicier than I used to. I’m so glad I’m maturing.



I found this recipe of course on Pinterest. I was intrigued because they were called Lightened Up! Jalapeno Poppers. I liked the minimal ingredient list, and as you can see the ingredient list for my spin on them is even smaller. I’ve taken out the added shredded cheese, which don’t get me wrong, I’m sure is phenomenal, but I’m not really that big on doubling up on cheeses. Maybe I’m a cheese purist?



The recipe is rather simple to make. It came together pretty quickly. 


You might want to consider wearing gloves when you seed the jalapenos. I used a spoon to take out the seeds and it must have still got on my fingers because later in the day my fingers were burning!


The seasonings in the cream cheese is delicious! I could totally eat this on anything or even plain…


I was a little nervous that the cream cheese wouldn’t be enough for all 20 peppers, but I went easy and spread the cheese into the cavities and it all worked out.  Topped each one with the bacon panko mixture and popped them in the oven for 20 minutes. 


As you can see, the bacon panko topping didn’t come out too browned at all. I think next time I’d stick mine under the broiler for 1 minute just to get them a little darker.
  
Regardless, David and I ate all 20 peppers in one sitting while watching the Niners. It was kind of awesome. I didn’t even know we were capable of eating that many peppers by ourselves.

Next time I make these I hope to serve them to more people. They are so worth sharing. I am now a huge jalapeno popper fan!


Minimal Jalapeño Poppers
Adapted from Gimme Some Oven

10 jalapeños, halved & seeded
4 slices bacon, cooked & crumbled
1/2 cup panko 
1 (8 oz) container whipped cream cheese
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon onion powder

1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. 

2. In a small bowl mix together panko and bacon. Try to get the oils from the bacon onto the panko so it looks moist. 

3. In a bowl combine cream cheese and spices. Fill each half of jalapeño with a dollop of cream cheese. Spread cream cheese into the cavity of the pepper and top with the panko bacon mixture. Bake for 15-20 minutes. 

5 comments:

  1. yum yum! thanks for sharing this recipe!!

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  2. Yes, I am always super careful to wear gloves when I cut jalapenos because the burning finger syndrome. It hurts!

    I've never had jalapeno poppers before but I'd like to give them a try some time. Sans bacon, of course. Maybe you could make me some? ;)

    ReplyDelete
    Replies
    1. I would definitely make them for you but sans bacon would be a little hard for me! Though, I would do it for you!

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  3. HOLY YUM! Those look so good! My husband and I love jalapeño poppers...a game-day favorite for sure. I'll have to give this recipe a try!

    Thanks for linking up for the Fresh Face Friday Blog Hop this week! Enjoy your weekend!

    ReplyDelete
  4. So, I know my heat threshold is minimal but do you think you could get this recipe to your brother and he could make for Thanksgiving? I would really like to try these and he really needs to bring something!

    ReplyDelete

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