Baked Jalopeno Pepper is healthier than the fried ones, right? Delve into this easy to bake appetizer. Cream cheese and cheddar cheese were part of the ingredients and a hint of bacon, to make your taste buds soar.
This Jalopeno Poppers is a simple marriage of cheese and peppers. Pour into some bacon and it just tastes wonderful. When I made this the first time, my family loved it so much, so I have to make it again. Although it could have been better if it was extremely spicy but for the sake of my children, I made it just spicy enough for them to tolerate it.
So, if you want this meal to be more spicy, make sure that when you cut the pepper in half, you keep the seeds and the stems in that half intact to as those two are instrumental to make the pepper spicy. You can use different cheeses here too. You can choose Monterey Jack Cheese and substitute the cream cheese with non-fat ones.
I also baked it instead of deep frying because I was just too scared of too much oil and fat nonetheless, it is still really delicious. Try it. And while you are enjoying this, how about you try also the High Protein Ground Turkey Meatballs and the Braided Breaded. Both of these meals are swift to make.
Never doubt what one prayer can do…
- 1 8 oz cream cheese
- 1 8 oz shredded cheddar cheese
- 3 bacon or 2 tablespoon store bought bacon bits. As for me, I fried the bacon, drained the oil then chop it
- 20 pieces jalopenos seeded and halve or if you want it spicy, keep the stem on that half with the seeds intact when you slice the peppers
- FOR BREADING:
- 1 cup milk
- 1 cup all purpose flour
- 1 cup dry bread crumbs I used Panko
- NOTE: You will probably use more milk flour and crumbs, so keep it handy.
- Put milk, all purpose flour and breadcrumbs in separate bowls. I actually line them in my counter in this order: milk, flour and crumbs.
- Then prepare your baking sheet. Set aside.
- Mix all the ingredients except breadcrumbs, jalopeno, milk and flour. ( add a little amount of the jalopeno seeds if you want the poppers to be spicy.)
- Fill the peppers with the mixture.
- Preheat oven at 350 F
- Dip the pepper to the milk first. Make sure that milk is completely drained, then roll into the flour. And place in a flat surface. Do the same to the rest of the pepper. Let the coat "set/ rest/dry". This process will help make the coating crunchy. This is very important.
- After few minutes, DIP AGAIN the floured peppers to the milk and this time, roll into the BREAD CRUMBS. Line them in the baking sheet. DO the same to the rest of the peppers and let the coat "set/ rest/dry" once again for 5 to 10 minutes
- After this process, bake until the bread crumbs turns golden brown.
- Serve and Enjoy.