Friday, September 10, 2010

from Plant to Popper

Since my tomatillo plants dried up I can’t make anymore salsa verde this year. BUT the jalapeno plant is thriving so I am swimming in these spicy little peppers of love.  I got to spend Labor Day weekend with great friends at a BBQ so I brought these lovely homemade jalapeno poppers.

Ingredient list:
10 Jalapenos, halved, seeded and deveined
6 oz cream cheese, soft
3 oz cheddar cheese, shredded
½ t ground cumin
¼ t onion powder
2 eggs
¼ c flour
2 c bread crumbs, I added herbs de provence to mine
oil for pan

Preheat oven to 375 degrees. Lightly oil 8x12 pan.

In a small bowl combine cream and cheddar cheeses, cumin and onion powder.
Fill each halve jalapeno with cheese mixture, and prepare to coat.

Place flour and breadcrumbs on separate plates and beat eggs in small container.
Coat cheese filled jalapenos with flour, then egg, then bread crumbs and place in pan in rows.

Bake 25-35 minutes or until browned and bubbly.
These won’t last long once taken out of the oven, so you better taste test them before offering them to others…

**Be creative with your coatings: corn flakes, bread crumbs with different herb mixes, cornmeal…  what will you top yours with?

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