Baked jalapeno poppers recipe

Make your own fiery jalapeno poppers. (Photo: Cabot Cheese)

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Have a Healthier Cinco de Mayo

• Lower-Calorie Mexican Cocktails

• Quick Bean and Cheese Quesadillas

• Roasted Tomatillo Guacamole

• Spicy Tomato Soup with Tortilla Strips

Homemade baked jalapeno poppers are full of flavor with less fat.

Jalapeno poppers were something of a novelty when they appeared on the scene over a decade or so ago. Sort of a modern fusion twist on the chile relleno, the cream cheese-stuffed peppers, breaded and lightly fried, were a welcome antidote to the same old-same old tired appetizer menus of potato skins, spinach dip and buffalo wings.

But, like a lot of popular restaurant menu items, they quickly became ubiquitous. Jalapeno pepper poppers went from the restaurants to the fast food joints (Sonic and Arby's are among those that still have a version), and there are even freezer versions for the handy-dandy microwave.

The taste was what suffered the most. With each iteration, the jalapeno poppers lost more and more zing. Today, the poppers you see just about anywhere are greasy, deep-fried frozen versions that are almost devoid of any real flavor at all.

Enter the homemade jalapeno popper recipe. Not only are these poppers baked, which significantly reduces the fat, but they're hand-breaded in a savory coating and stuffed with two tasty cheeses. Using fresh jalapeno peppers gives them a fresh bite that will please lovers of real Mexican food.

Baked Jalapeno Poppers Recipe

Ingredients:

• 12 fresh jalapeno peppers, about 2 1/2 inches long
• 4 oz Cabot Mild or Sharp Cheddar, grated (about 1 cup)
• 3 oz cream cheese
• 1/4 tsp garlic powder
• 1/4 tsp ground chipotle pepper
• 2 large eggs
• 2/3 cup unflavored dry bread crumbs
• 1/2 tsp salt

Directions:

Preheat oven to 325°F. Lightly oil baking sheet and set aside. Slice jalapenos in half lengthwise; scrape out and discard seeds. In small bowl, combine cheddar, cream cheese, garlic powder and chipotle pepper and mix until blended. Fill each jalapeno pepper half with some of mixture.

In a small bowl, lightly beat eggs until combined and frothy. In a separate bowl, stir together bread crumbs and salt. Roll each filled pepper in egg, then in bread crumbs. Place on baking sheet. Bake jalapeno poppers until tender and lightly browned, about 30 minutes. Serve warm, with sour cream for dipping, if desired.

Tips:

• Use a spicy favored cheese, such as Chipotle or Habanero, and omit the chipotle pepper. Or, use both if you like your poppers extra hot.

• Substitute reduced-fat cheese and ream cheese for a lighter treat.

Recipe adapted from and courtesy of Cabot Cheese.

Source your Tex-Mex ingredients at these Mexican Markets in and around Knoxville:

El Mercado (9115 Executive Park Drive, Knoxville) 865-690-2468

La Tortilla Mexican Market (3603 Chapman Highway, Knoxville) 865-577-4784‎

El Girasol (4829 Newcom Ave, Knoxville) 865-558-0202 

El Primo Products Hispanos 2 (109 Roaring Fork Rd Gatlinburg) 865-436-6263

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