Ingredients
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12 Jalapeño Peppers
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8 oz (226g) Cream CheeseI use light cream cheese
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2 Garlic Cloves
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5 Spring Onionsor scallions
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2 eggs
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1 cup Panko Bread Crumbs (Plain)or plain bread crumbs
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Salt
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Black Pepper
Directions
Steps
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1
Done
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Preheat the oven to 350°F / 176°C. Line a baking sheet with parchment paper. |
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2
Done
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Prepare the Jalapeno PeppersCut the peppers in half lengthwise. (optional - remove the stem ends). Remove the seeds (I don't wear gloves, but it's recommended). |
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3
Done
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Make the Jalapeno Popper Cream Cheese FillingDice the scallions (or spring onions). Peel and mince the garlic cloves. Combine the cream cheese (I use low-fat), scallions, garlic, and shredded cheddar cheese. Season with a bit of salt and pepper. Fill each jalapeno pepper half with the cream cheese filling. |
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4
Done
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Bread the Jalapeno PoppersMake your breading station: 1 bowl for the eggs, beat well. 1 bowl for the panko or plain bread crumbs. (Note: you can first put the filled jalapeno poppers in the refridgerator or freezer for 15 minutes so they are easier to bread). Dip each one in the egg, then coat in the panko bread crumbs. |
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5
Done
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Bake the Jalapeno PoppersPlace each breaded jalapeno popper onto the baking sheet. For extra crunch, spray with olive oil or cooking spray. Bake for 20-25 minutes and enjoy. |
