Sunday, November 20, 2011

Baked Jalapeño Poppers

Still hanging out in Peets in Berkeley, cranking out these postings like sugar cookies at Christmas time.
Jalapeño Poppers are a guilty pleasure of mine and I still had some cream cheese on hand, so it was well deserved.

Jalapeño Poppers with Spicy Mozzarella, and Bacon.

Poppin' Poppers (serves 6)

8 Jalapeños, slices, deveined and seeds removed
4oz cream cheese
2 slices Bacon, cooked
1/2 cup Marinated Spicy Mozzarella
A little cayenne, and ground pepper
1/8 cup scallions, sliced

1 egg
1 Tbl milk
1 cup bread crumbs
1/2 cup flour
1 tsp pepper
1 tsp thyme
1 tsp cayenne
1 Tbl paprika
1 tsp garlic powder
1 tsp oregano

Preheat oven to 350.  Grease a baking tray, cut bacon into small slices.  In a medium sized bowl mix cream cheese, bacon, mozzarella, cayenne, pepper, and scallions.  Place a heaping tablespoon amount into the inside of the jalapeño slices.

In a small bowl beat eggs with milk, and in a medium sized bowl, or pie tin mix bread crumbs, pepper, thyme, cayenne, paprika, garlic powder and oregano.

Dredge the stuffed pepper slices in the flour, dip in milk, then dip in bread crumb mixture, be sure to evenly distribute the bread crumb mixture on the pepper.

Place on the baking sheet, drizzle with olive oil, and bake for 15-20 minutes.  And enjoy!

When I repeat this recipe I plan on roasting the peppers, and removing the skin prior to stuffing and dredging, I'll let you now how that goes soon :)