Sunday, May 26, 2013

Baked Jalapeno Poppers

I remember seeing this recipe on WW either in a book or online years back. I recently made a purchase of a lot of jalapenos (3lbs)which were on clearance. I pickled half of them and the other half I saved for making these baked jalapeno poppers. They are great for a party or just because. One note. If reheating in a microwave, remove the stem. Mine lit up like a firecracker and made a small fire in the microwave!  These are perfect for dipping in a sweet jelly sauce and with a glass of milk on the side. Mine were pretty hot:) Some of mine were hot so I would recommend trying to get a uniform size.

Baked Jalapeno Poppers

6 jalapenos slit down the middle and seeds and membranes taken out
1/2 brick cream cheese softened
1/2 cup cheddar cheese
1 egg beaten
1/4 cup milk
1 cup cornflakes crumbs
1/2 cup flour

Firstly get an assembly line going. Set up the cream cheese mixture, a plate with flour, and a plate with bread crumbs. In a bowl mix the wet ingredients. We are going to double dip. This is one occasion when it's O.K.!
 Stuff each pepper with a teaspoon of cream cheese. Wet the pepper in the egg, then into the flour, back to the egg, and into the cornflakes. You may have to roll the peppers in the cornflakes to make sure they are covered. Move to a baking sheet. (Slit side up)
Bake at 350 degrees for 30 minutes. Remove from oven.  Let cool for about 5 minutes. The cheese will be burning hot. Serve with your favorite beer. This recipe is great because you can make as few or as many as you like.

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