Looking to kick your party up a notch? These Jalapeno poppers have just the right amount of heat to be exciting. With a velvety cheesy filling in a crunchy coating, they are a two-bite wonder. Baking them reduces the prep time and the calories without losing any of the texture and great taste. Serve this easy appetizer and watch your guests go wild. Oh, and plan to make way more than you think you need. They are that good.
BAKED JALAPENO POPPERS
- 8 small jalapeno peppers
- 1/2 c shredded cheese(I used swiss and gruyère mix; a Mexican blend is a good choice)
- 1/4 c cream cheese
- 1 T mayonnaise
- 2 large eggs, beaten
- 1/2 c panko bread crumbs
- Preheat oven to 350F. Line a baking sheet with foil or parchment.
- Halve the peppers, trying to preserve stems on each half. Remove seeds and membranes and discard. The stems make them perfect nature-made finger foods. You may want to put on latex gloves to handle the peppers especially if you wear contact lenses as the seeds and membranes will leave their oils on your skin and this is what contains their heat.
- Mix cheeses and the mayonnaise together and fill each pepper with this mixture. Dip each pepper in the egg then roll in the panko bread crumbs to coat lightly. Place on the prepared baking sheet and bake for 30 minutes until cheese is melted and the peppers soft.
For a skinnier version, use reduced fat cheeses, no-fat mayonnaise and egg substitute. This was originally a Weight Watchers’ recipe that I modified. You can use any combination of good melting cheese. The recipe can easily be doubled or made for a crowd. I once made 200 of these for a party and every last one vanished!
Go ahead. Pop one and let’s get this party started!
“Peter Piper picked a peck of pickled pepper;
A peck of pickled pepper Peter Piper picked.
If Peter Piper picked a peck of pickled pepper,
Where’s the peck of pickled pepper Peter Piper picked? ”