Saturday, December 29, 2012

Better Jalapeño Poppers

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Vegetarians don't need another reason to eat another absolutely scrumptious bread/cheese combo, but here goes: like pizza, grilled cheese, cheese toast, cheese and crackers, and even fondue, this spicy combo is a total winner. 

The Chubby Vegetarian version of this omnipresent bar snack, the jalapeño popper, is "better" because it's crunchier, more delicious, and un-fried, unlike its greasy predecessors. Why, they're so simple to put together that you could make 'em with one hand tied behind your back. 

So what are you waiting for? Turn on your little sports game and eat these jalapeño poppers like a sophisticated man...with a fork.

Better Jalapeño Poppers

4 large or 6 medium jalapeño peppers (halved lengthwise, seeds removed)
2 ounces neufchâtel cheese
1 cup shredded cheddar
1/4 teaspoon granulated garlic

1/4 teaspoon cumin
1/4 teaspoon chipotle pepper powder
Zest of 1/2 lime
1 large egg (beaten)
3/4 cup Panko bread crumbs

1 teaspoon olive or canola oil
Sour cream and fresh chives (to garnish)

Place the seeded, cut peppers cut-side-up on a parchment lined baking sheet. Preheat the oven to 350 degrees. In a medium bowl mix the 
neufchâtel, cheddar, garlic, cumin, chipotle, and lime zest together until well incorporated. Divide the mixture among the peppers by stuffing them until the mixture is even with the cut. 

In a medium bowl mix the egg with the panko until well incorporated. Place the mixture atop the cheese stuffed peppers until all of the panko is used. Drizzle peppers with olive oil. Bake for 20 minutes or until  golden brown. Garnish with sour cream and chives and serve immediately. (Makes 8 to 12 poppers.)


Andrea L said...

These look so yum! I followed the recipe and they'll be going in the oven at 11:00 as part of our New Years party.

The Chubby Vegetarian said...

Thanks for making these a part of NYE, AL! Hope they turn out great.


Rebecca Stroud said...

I'm a self proclaimed dairy hound. That being said, I would love to see more recipes that don't have dairy in them.

Clayton said...

Made these today, turned out amazing! I made the mistake, though, of cutting the tops off the peppers before halving them, so this meant some of the cheese mixture melted out during baking (but not too much).

Wendy said...

Made these last night! Yum!! Next time I think I will use hotter peppers as the baking made the jalapeños sweeter than I like. Awesome overall, though. Thanks!

Rachel said...

My husband and I made these last night and they were absolutely delicious!! They will definitely be a new go-to appetizer for us. We had a few left over and I heated them up this morning and topped them with an over-easy egg for breakfast. Yum!