Jalapeno Poppers
This recipe is a Joe Original, which came about after a few years of experimenting with many different ways of trying to make these. I really like the way these turn out, crunchy but not greasy, thanks in large part to baking them instead of deep frying.
Ingredients
- Jalapeno peppers
- Cream cheese
- Hot sauce
- Chili powder
- Flour
- Eggs
- Milk
- Bread crumbs
- Olive oil
Preparation
- Halve the peppers and remove the white pulp and seeds
- Make the filling (I personally like cream cheese, mixed w/ some sort of hot sauce and chili powder, you can add cheese or whatever you want, just make to personal taste)
- Fill the peppers w/ filling
- Dredge peppers in flour, then in an egg wash, then in bread crumbs, then again in the egg wash and again in the bread crumbs. (This allows you to get a nice crunchy, thick crust without having too much of it falling off because you didn't have it well attached)
- Place into pan, which has been drizzled with olive oil so they don't stick (don't need much oil, just a little will be fine)
- Drizzle just a little olive oil on top of the poppers (this will help them brown, and won't be greasy, if you just use a little)
- Preheat oven to 350 degrees
- Bake in oven for about 25 minutes
- If they do not brown, after 25 min, turn oven up to broil, place pan on top rack under broiler for a couple of minutes, until they brown on top