Jalapeno Poppers
We like things spicy around here. So last year when Rich decided that he wanted to grow habaneros, I supported him. Well, who knew that two little plants would produce so many peppers. I think that all year we used about 25 habaneros (and that is including recipes which used lots of them, like hot sauce, infusing vodka, and pepper flakes). I don’t know how people stand spicier peppers. So, long story short: we basically swore off super spicy peppers and decided to stick with the perfect pepper instead: Jalapenos.
A Jalapeno Pepper is just spicy enough. You get plenty of kick, but not too bad that you will burn your nose just chopping them or ruin a dinner by adding it to dinner! We still have more Jalapenos than we really can use without adding them to everything I cook (so the friends who I am sharing with aren’t complaining)!
One of the most popular jalapeno dishes around here has been Jalapeno Poppers. Now these are not your unhealthy deep-fried poppers, no – these are pretty healthy (low fat cream cheese & cheese, if you want to think “healthy” it is actually a well balanced snack: you have your dairy and your vegetable)! Even my mom and Rich’s mom, who both do not like super-spicy foods, enjoyed these. As Rich said “you need to add the heat [from baking them] to take away the heat [spicy-ness]”.
So, if you get your hand on a Peck of Peppers and you don’t want to Pickle them – make some Poppers (unless its a Peck of Purple Peppers, then for alliteration’s sake you need to Pickle them)!!
Healthy Baked Jalapeno Poppers
- 1 dozen Medium Jalapenos
- 1/4 cup Cream Cheese (low fat) at room temperature
- 1/8 cup Sour Cream
- 1/4 cup shredded Cheese (cheddar)
- 1 teaspoon garlic
- 1 teaspoon bacon bits
- 2 Tablespoons Breadcrumbs (panko works great)
- Wash all Jalapenos. Cut off the stems (being careful to not cut through the top of the pepper – you need the full bowl of the pepper for the stuffing). Then slice each pepper in half and carefully scoop out all the insides (don’t touch your face during this process).
- You can make your filling in advance and just leave it in the fridge for when you want to use it. To make the filling just mix all your ingredients together. To stuff each pepper use a small spoon and just shove it in there until they are full, but the top of the filling is level with the top of the pepper. Top with some breadcrumbs for a great crunch.
- Bake in a 350 degree pre-heated oven for about 30 minutes. You want your peppers to start to shrivel a bit, but still hold their form! Allow to cool for a moment so you don’t burn your face and then enjoy.
And I leave you with this, Today’s Question of the Day… Our Peppers took off like crazy this year, what was your bumper crop of the season?