I'm joining the Eating the Alphabet! challenge hosted each month by Brenda of Meal Planning Magic.
The Eating the Alphabet! challenge is a group of bloggers who, each month, will choose a recipe featuring a FRUIT or VEGETABLE or GRAIN or BEAN/LEGUME from a different set of alphabet letters. Recipes can be sweet or savory, as long as they feature a selection from the month's designated set of letters.
How fun is that?? And as a 1st grade teacher, how can I possibly resist a challenge named after the alphabet and modeled after the children's book of the same name? Well, obviously I can't.
Now, I am joining the challenge midstream, so we're on letters I or J this month. I or J???? To my brain, that left me with either Iceberg lettuce or Jalapenos to choose from. Couldn't come up with anything else. Nope, nothin'. But that's totally okay with me ... 'cause I've been wanting to make these Baked Jalapeno Poppers from Cabot Creamery for quite some time. Here was just the motivation I needed!
And, oh wow!!!! - Are these ever delicious! When my husband-of-few-words ... from whom it's a HUGE compliment to get a quiet "it's good" about food ... ate his first popper he said ... and I quote ... "They're good. Excellent, excellent, excellent. Mmm!" That's THREE excellents! With emphasis!! That's an incredibly enormous endorsement from the hubby, my friends.
The steps to put these poppers together sound a bit cumbersome, but they're really not ... especially if you have your 'assembly line-up' ready ... fill, egg dip, panko, pan ... fill, egg dip, panko, pan ... Repeat, repeat, repeat. The poppers actually come together quite quickly, so please don't be scared away.
Here's my 'assembly line-up,' all ready to go:
Mix up a filling of grated sharp cheddar cheese, cream cheese, and chili powder. Stuff a little bit of the cheese filling into emptied-out jalapeno halves. I found the easiest way to do the stuffing (and the whole popper assembly process, for that matter) was with the best kitchen utensils I have - my hands!
After filling, dunk each jalapeno half in egg ...
... and then roll it around in panko bread crumbs. (You could also use regular unflavored bread crumbs, but panko crumbs, which are bigger and crunchier than regular crumbs, give such a wonderful texture and crunch to the poppers!)
Place the poppers on a baking sheet, and bake them up until they're golden brown.
Serve some sour cream alongside for dipping, and you've got a most-excellent spicy treat. Ummm, you may want to have a beverage handy, though ... these do pack quite a spicy punch. A wonderfully delicious spicy punch!
I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!
Source: Adapted from Cabot Creamery in Cabot, Vermont
Ingredients
12 jalapeno peppers
4 oz. extra sharp cheddar cheese, grated (I use Cabot)
3 oz. cream cheese
1/4 tsp. garlic powder
1/4 tsp. chili powder
2 large eggs
3/4 c. panko bread crumbs
1/2 tsp. salt
Sour cream (for dipping)
Directions
Peppers and Filling:
1. Cut each jalapeno pepper in half lengthwise. Scrape out and discard seeds and ribs.
2. In a small bowl, combine cheddar cheese, cream cheese, garlic powder, and chili powder.
Prepare Your Assembly Line:
3. In a small shallow bowl, lightly beat eggs until frothy. In another small shallow bowl, mix together panko bread crumbs and salt. Lightly spray a baking sheet with cooking spray. Arrange your 'assembly line' for easy preparation - halved jalapenos, cheese filling mixture, beaten eggs, panko, and then your prepared pan.
Popper Assembly:
4. Fill each jalapeno pepper half with a little of the cheese mixture (I found it easiest to just press the cheese filling in with my fingers). Roll each pepper half in egg, and then in panko (the panko will stick a lot to the cheese filling, but just a little to the jalapeno itself). Place each pepper on the baking sheet.
Baking:
5. Bake at 325 degrees until tender and lightly browned, about 30 minutes. Serve warm with sour cream for dipping.
Enjoy!
This post is linked with Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Weekend Wrap Up hosted by Tater Tots & Jello, Weekend Potluck hosted by The Country Cook, Scrumptious Sunday hosted by Addicted to Recipes, Sundae Scoop hosted by I {heart} Naptime, Think Pink Sundays hosted by Flamingo Toes, On the Menu Monday hosted by Stone Gable, Sunday Showcase hosted by Under the Table and Dreaming, Mangia Mondays hosted by Shine Your Light, Tuesday Tutorials hosted by The Kurtz Corner, Tuesday Talent Show hosted by Chef in Training, Totally Tasty Tuesday hosted by Mandy's Recipe Box, Cast Party Wednesday hosted by Lady Behind the Curtain, Whatcha Whipped Up Wednesday hosted by DJ's Sugar Shack, Share Your Creations hosted by Kristen's Creations, It's a Keeper Thursday hosted by It's a Keeper, Inspiration Friday hosted by At the Picket Fence, Foodie Friday hosted by Rattlebridge Farm, Weekend Potluck hosted by The Country Cook, Just Something I Whipped Up hosted by The Girl Creative, Tutorial Tips & Tidbits hosted by Stone Gable, Full Plate Thursday hosted by Miz Helen's Country Cottage, June P'Inspiration hosted by Jane's Adventures in Dinner, Gooseberry Patch Recipe Round-Up.
I'm joining the Eating the Alphabet! challenge hosted each month by Brenda of Meal Planning Magic.
The Eating the Alphabet! challenge is a group of bloggers who, each month, will choose a recipe featuring a FRUIT or VEGETABLE or GRAIN or BEAN/LEGUME from a different set of alphabet letters. Recipes can be sweet or savory, as long as they feature a selection from the month's designated set of letters.
How fun is that?? And as a 1st grade teacher, how can I possibly resist a challenge named after the alphabet and modeled after the children's book of the same name? Well, obviously I can't.
Now, I am joining the challenge midstream, so we're on letters I or J this month. I or J???? To my brain, that left me with either Iceberg lettuce or Jalapenos to choose from. Couldn't come up with anything else. Nope, nothin'. But that's totally okay with me ... 'cause I've been wanting to make these Baked Jalapeno Poppers from Cabot Creamery for quite some time. Here was just the motivation I needed!
And, oh wow!!!! - Are these ever delicious! When my husband-of-few-words ... from whom it's a HUGE compliment to get a quiet "it's good" about food ... ate his first popper he said ... and I quote ... "They're good. Excellent, excellent, excellent. Mmm!" That's THREE excellents! With emphasis!! That's an incredibly enormous endorsement from the hubby, my friends.
The steps to put these poppers together sound a bit cumbersome, but they're really not ... especially if you have your 'assembly line-up' ready ... fill, egg dip, panko, pan ... fill, egg dip, panko, pan ... Repeat, repeat, repeat. The poppers actually come together quite quickly, so please don't be scared away.
Here's my 'assembly line-up,' all ready to go:
Mix up a filling of grated sharp cheddar cheese, cream cheese, and chili powder. Stuff a little bit of the cheese filling into emptied-out jalapeno halves. I found the easiest way to do the stuffing (and the whole popper assembly process, for that matter) was with the best kitchen utensils I have - my hands!
After filling, dunk each jalapeno half in egg ...
... and then roll it around in panko bread crumbs. (You could also use regular unflavored bread crumbs, but panko crumbs, which are bigger and crunchier than regular crumbs, give such a wonderful texture and crunch to the poppers!)
Place the poppers on a baking sheet, and bake them up until they're golden brown.
Serve some sour cream alongside for dipping, and you've got a most-excellent spicy treat. Ummm, you may want to have a beverage handy, though ... these do pack quite a spicy punch. A wonderfully delicious spicy punch!
I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!
Source: Adapted from Cabot Creamery in Cabot, Vermont
Ingredients
12 jalapeno peppers
4 oz. extra sharp cheddar cheese, grated (I use Cabot)
3 oz. cream cheese
1/4 tsp. garlic powder
1/4 tsp. chili powder
2 large eggs
3/4 c. panko bread crumbs
1/2 tsp. salt
Sour cream (for dipping)
Directions
Peppers and Filling:
1. Cut each jalapeno pepper in half lengthwise. Scrape out and discard seeds and ribs.
2. In a small bowl, combine cheddar cheese, cream cheese, garlic powder, and chili powder.
Prepare Your Assembly Line:
3. In a small shallow bowl, lightly beat eggs until frothy. In another small shallow bowl, mix together panko bread crumbs and salt. Lightly spray a baking sheet with cooking spray. Arrange your 'assembly line' for easy preparation - halved jalapenos, cheese filling mixture, beaten eggs, panko, and then your prepared pan.
Popper Assembly:
4. Fill each jalapeno pepper half with a little of the cheese mixture (I found it easiest to just press the cheese filling in with my fingers). Roll each pepper half in egg, and then in panko (the panko will stick a lot to the cheese filling, but just a little to the jalapeno itself). Place each pepper on the baking sheet.
Baking:
5. Bake at 325 degrees until tender and lightly browned, about 30 minutes. Serve warm with sour cream for dipping.
Enjoy!
This post is linked with Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Weekend Wrap Up hosted by Tater Tots & Jello, Weekend Potluck hosted by The Country Cook, Scrumptious Sunday hosted by Addicted to Recipes, Sundae Scoop hosted by I {heart} Naptime, Think Pink Sundays hosted by Flamingo Toes, On the Menu Monday hosted by Stone Gable, Sunday Showcase hosted by Under the Table and Dreaming, Mangia Mondays hosted by Shine Your Light, Tuesday Tutorials hosted by The Kurtz Corner, Tuesday Talent Show hosted by Chef in Training, Totally Tasty Tuesday hosted by Mandy's Recipe Box, Cast Party Wednesday hosted by Lady Behind the Curtain, Whatcha Whipped Up Wednesday hosted by DJ's Sugar Shack, Share Your Creations hosted by Kristen's Creations, It's a Keeper Thursday hosted by It's a Keeper, Inspiration Friday hosted by At the Picket Fence, Foodie Friday hosted by Rattlebridge Farm, Weekend Potluck hosted by The Country Cook, Just Something I Whipped Up hosted by The Girl Creative, Tutorial Tips & Tidbits hosted by Stone Gable, Full Plate Thursday hosted by Miz Helen's Country Cottage, June P'Inspiration hosted by Jane's Adventures in Dinner, Gooseberry Patch Recipe Round-Up.
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