With Super Bowl XLVII and football's crown glory just around the corner, prepare yourself by stocking up on appropriate appetizers. The long tradition of Super Bowl-viewing parties is intrinsically tied to gustatory pleasure. Celebrate this unofficial American holiday by preparing a simple yet tasty recipe like these Crunchy Stuffed Jalapenos with Caramelized Onions.
Stuffed jalapenos, as opposed to jalapeno poppers, are halved peppers rather than whole; furthermore, the more moderate stuffed peppers are customarily not breaded and fried. However, these Crunchy Stuffed Jalapenos with Caramelized Onions are an exciting compromise between these two styles. Rather than frying the entire pepper, the jalapenos in this recipe are topped with toasted panko crumbs and then baked, producing the satisfying crunchy texture via a far healthier method.
For another lighter touch, these Crunchy Stuffed Jalapenos with Caramelized Onions are stuffed with whipped cream cheese rather than the standard variety. The cream cheese is then seasoned and mixed with grated cheddar and monterey jack for a whopping trifecta of gooey filling. And for the final touch, combine the filling with chopped caramelized onions for a delicious divergence from the norm. (You can even make the caramelized onions a day early if you are pressed for time.)
Serve these homemade stuffed jalapenos this Super Bowl with an assortment of sauces -- try barbecue, ranch or blue cheese dressing, for example, although these peppers are positively scrumptious sans sauce as well. However you choose to serve them, these Crunchy Stuffed Jalapenos with Caramelized Onions are sure to be a big hit for this year's Super Bowl!
- 12 jalapenos
- 1 cup whipped cream cheese
- 1/3 cup cheddar, grated
- 1/3 cup monterey jack, grated
- 1 tsp garlic salt
- 1 tsp cayenne pepper
- 1/2 tsp cumin
- 1 tbsp butter
- 1/2 cup panko crumbs
- 1 yellow onion, julienned
- 1 tbsp butter
- 1/2 tsp sugar
- Salt and pepper, to taste
Begin by making the caramelized onions. Melt a tablespoon of butter in a large saute pan. Add the julienned onions. Once the onions have begun to soften and turn translucent, season with sugar, salt and pepper. Stirring regularly (and adding water as needed if too dry), cook over low heat for approximately 30 minutes, or until onions have caramelized and turned golden-brown. Let cool before dicing onions.
Next, preheat oven to 350 degrees. Using rubber gloves, carefully slice the jalapenos in half lengthwise. Remove the seeds and inner membranes, using a spoon or melon baller. (If you prefer a spicier stuffed pepper, leave some of the seeds and membranes intact.) Be sure to thoroughly wash your hands, cutting board and knife after handling the jalapenos.
In a medium bowl, combine the cream cheese, cheddar cheese, monterey jack, garlic salt, cayenne pepper and cumin. Stir in the caramelized onions. Spoon this mixture into each halved jalapeno. Next, melt the remaining tablespoon of butter in a saute pan. Lightly toast the panko crumbs. Top each pepper with the panko crumbs.
Place stuffed peppers on a lined baking sheet. Bake for 30-35 minutes.