Baked Crispy Jalapeño Poppers

It’s September! It’s back to school, which I’m sort of sad about because that means that easy living summer is over. It’s back to routines, schedules and little free time. It also means the weather maybe gets a little cooler (it is Maryland after all and we can have 100 degree days in September), the fall feeling comes back along with apples, Halloween and football.

I have not paid too much attention to pre-season football. Who does? No one of relevance plays, and I’m still holding out hope that my Phillies can snag a wild card spot and continue on in October..but not holding too much faith. So…with football on the horizon it is time to seat thinking of some snacks for football Sundays.

Wings are covered. I experimented with a recipe a few weeks ago that I immediately filed in the game day snack category. I picked up some jalapeño peppers in my CSA this past week and wasn’t sure what to do with them except to throw them on some tacos or fajitas. Jalapeño poppers. I These are a lot lighter than the traditional poppers and fairly guilt free. Also, the fact that they are pretty spicy slows you down a little eating them. They are beyond delicious and not at all greasy.

Slicing your jalapeño’s is easy. However, be warned to wear gloves, and if you don’t, make sure you do not touch your face or eyes when handling. These peppers can be hot! I vertically cut them so at least one half holds the stem. Pull out the rib (white part) and the seeds. Don’t touch your eyes!

don’t touch your eyes during this process!

Stuff the cheese mixture and bacon in the shells of the peppers. Give it a dip in the beaten egg and then roll them in the crushed cornflakes.

Easy, crowd pleasing appetizer!

Baked Crispy Jalapeño Peppers

1/2 cup reduced fat shredded Mexican style blend cheese

1/4 cup softened light cream cheese

2 slices crisp center cut bacon, chopped

8 jalapeño peppers

1 egg, beaten

8 tlb. cornflake crumbs

  1. Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.
  2. In a medium bowl, combine cheddar cheese, cream cheese and bacon; mix well and set aside. Halve peppers lengthwise and remove seeds; fill peppers wtih cheese mixture.
  3. Place egg in a shallow dish. Place cornflake crumbs in a separate shallow dish. Dip stuffed peppers into egg and then roll in cornflake crumbs to coat.
  4. Transfer peppers to prepared baking sheet. Bake until filling is bubbly and outside begins to brown, about 30 minutes. Serve hot. Makes 16 poppers