Baked Jalapeno Poppers

Every once in a while I like to switch things up and serve some small appetizers with dinner. Traditional jalapeno poppers are delicious, but heavy, this baked version lightens up the recipe without losing flavor.

Inspired by Oh My Veggies.

-6 jalapeno peppers
-1/4 cup corn
-2 tablespoons cheddar cheese, grated
-1 ounce blue cheese
-1/8 cup panko breadcrumbs
-1/2 teaspoon smoked paprika

Wearing rubber gloves (save  yourself later! especially if you wear soft contact lenses), cut the jalapenos in half lengthwise and remove the seeds and membranes. Place them, cut side up, on a parchment-lined baking sheet.

In a small bowl toss the corn, cheddar cheese, blue cheese and panko. Stuff the filling into the empty cavity of each pepper (a little overflow is okay).

Top with the paprika and then bake for 20-25 minutes at 350. Serve immediately.

Dave and I enjoyed this recipe, it's nice to take a classic recipe and lighten it up a little. The panko bread crumbs adds a little crunch to the jalapeno poppers and they're nice and cheesy. Because the poppers are so small, the cheese is pretty well divided between the peppers keeping the calorie count low.


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