Jalapeno Poppers

Submitted by Chef mariajane

"As the nights grow longer and it's hockey that's in season, eating on the couch need not mean mindless munching. If you're a fan of jalapenos and cheese, these are fun and easy to make, and not as spicy as you may think - the seeds and membranes contain most of a pepper's heat."

 

• Ready In: 30mins
• Ingredients: 7
• Serves: 6

ingredients

• 6 good-sized fresh jalapeno peppers
• 0.5 (250 g) package light spreadable cream cheese or (250 g) package soft goat cheese
• 1⁄2 cup old cheddar cheese or 1/2 cup monterey jack cheese, grated
• 1⁄2 teaspoon cumin
• 2 large eggs
• 1⁄4 cup all-purpose flour
• 1 1⁄2 cups panko breadcrumbs

directions

1. Preheat oven to 350°F.
2. Cut the jalapenos in half lengthwise, and remove the seeds and membranes. (Using rubber glovese is a good idea). In a small bowl, stir together the cream cheese, cheddar, and cumin. Stuff the jalapeno halves with the mixture - take a bit of the cheese and roll it into a rough cylinder, then press it into the pepper. It will be overflowing - about the size of the original pepper.
3. Get three shallow dishes. In one, beat the eggs, with a fork. In another, combine the flour, salt and pepper. In the third put the panko or breadcrumbs.
4. One at a time, dredge the jalapenos in flour, then in the beaten egg, and then into the crumbs, pressing to coat well.
5. Place the peppers cut side up on a foil-lined baking sheet.
6. Bake for about 30 minutes.