Skip to main content

pepper jack jalapeño poppers

 

Once a year around the first week in February I get a craving for a cheesy baked jalapeño popper, preferably with buttery bread crumbs dusted on top.  So, I make Jalapeño poppers for a Super Bowl nibble or appetizer.  They are easy to make, requiring very little time and even during a COVID-19 Super Bowl party with a small socially distanced group-poppers will always be enjoyed.  They also can be made ahead, frozen and baked right out of the freezer, just add about 5 extra minutes to the baking time.  I made mine in the morning and baked them off right before the big game.  I like using pepper jack in my jalapeño poppers because of the spicy heat flavor as well as the look of the bright red and green pops of color from the peppers 🌶 🫑 The crunch from the buttery bread crumbs on top of the melted cheeses is the crowning touch to the poppers, don't forget your crumbs 😍


Ingredients and Recipe for Pepper Jack Jalapeño Poppers
Makes 24

1 dozen jalapeños
5 ounces full fat cream cheese
2 ounces pepper jack cheese, shredded
2 ounces mozzarella cheese, shredded
1/3 cup, plus 2 tablespoons Panko 
1 tablespoon butter

Preheat oven to 400F
Line a baking sheet with parchment paper 

Prepare the jalapeños by cutting in half, leaving most of the stems, trimming a little as necessary.
Wearing gloves remove the seeds and membranes from jalapeños using a paring knife and a melon baller.
Lay the jalapeños, cavity sides up on the baking sheet.
In a medium bowl mix together the cream cheese and the shredded cheeses, taste, add salt and pepper if desired.
Place the Panko in a small microwave safe bowl and put the butter, cut into 4 pieces on top.  Microwave until butter is almost melted and the Panko is slightly browned, stir together so butter is evenly distributed.
Using a small spoon fill the jalapeños with the cheese mixture, pat down but don't overfill.
Sprinkle the Buttery Panko over the jalapeño tops.
Bake for about 20 minutes or until cheese is melted and tops are golden, don't bake too long or the jalapeños will be too soft to easily pop into your mouth.
Let cool for a few minutes before serving.


Comments

Popular posts from this blog

springtime chamomile tea cake with strawberry icing

 Good grief, Easter is in the rear view mirror and we are deep into this new year.  And once again it's tea time at my house.  This chamomile tea cake is a beautiful sweet addition to any tea ritual, especially my favorite, chamomile tea, which I rediscovered in my hotel room in Carmel earlier this fast moving year.  I highly recommend a slice of chamomile tea cake with strawberry 🍓 icing with a cup of chamomile tea to just take a moment and slow this year down.  Baking with tea is both creative and fun.  Earlier this year I made Earl Gray sugar cookies which are made using the same method of infusing the butter with loose tea.  For my tea cake I also rubbed the lemon zest into the sugar -another way to lend a pop of citrus to your baking. The strawberry icing is made using freeze dried strawberries, I pulverize them in my spice mill and then they are pressed through a fine sieve into the confectioner's sugar.  In addition to using lemon zest rub...

kale quinoa apple pecan salad with feta

Salade Kale Quinoa Apple Pecan with Feta  1&1/2 cups water or vegetable broth  3/4 cup quinoa, rinsed and drained 1/2 cup dried cranberries  6 cups curly leaf kale, washed, rinsed, trimmed and chopped Sea salt  1 Fuji apple, cored and thinly sliced 1 small shallot, thinly sliced 1/3 cup toasted pecans, chopped 2 ounces crumbled Feta 1 tablespoon Dijon mustard  1 tablespoon extra-virgin olive oil 1 tablespoon maple syrup 1 tablespoon lemon juice Piment d’Espelette, to taste, or a generous pinch Freshly ground fermented white pepper, to taste In a medium saucepan bring the water or vegetable broth to a boil and add the quinoa, reduce heat to low. Cover and simmer for about 15 minutes or until water is absorbed and quinoa is tender.  Fluff with a fork and place the cranberries on top.  Cover the pan and let steam for 5 minutes. Meanwhile, place the kale in a large salad bowl and season with the sea salt, rub in about 1 teaspoon salt and massage with y...

artichoke, green olive and caper tapenade

artichoke, green olive and caper tapenade serves 6 We spent last weekend with friends at their country home.  They made dinner at home one night so  I brought a couple of appetizers to share.  My tapenade is easy to make, just spoon the blended artichoke mix into a terrine then pack in an ice chest for a short road trip.  I like to serve it spread on small crisp crackers but toasted sliced baguette works well too.  Save a sprinkle of capers for the top of your tapenade before serving and enjoy. recipe for artichoke, green olive and caper tapenade  serves 6 One 14 ounce jar of artichoke hearts packed in water, drained and cut into quarters 1/3 cup pitted green olives, I like Castelvetrano green olives 1/3 cup extra virgin olive oil 2 tablespoons capers, plus extra for sprinkling on top 1-2 tablespoons lemon juice  2 cloves garlic, minced Aleppo pepper to taste, I use a scant 1/4 teaspoon Sea salt to taste Place the artichokes, olives, olive oil, capers,...