Cajun Jalapeno Poppers

sobota, 25 stycznia 2014

Cajun Jalapeno Poppers

Time: 45 mins


  • 18 fresh fresh jalapeno peppers
  • 6 ounces cream cheese
  • 3 ounces of shredded cheese (cheese of your choice or any mixture, I use 2 or more of the following parmesan, cheddar, colby, ric)
  • progresso breadcrumbs
  • 1 clove pressed garlic
  • 1/2 ounce olive oil
  • 2 tablespoons finely chopped green onions
  • 1/2 teaspoon chopped cilantro (optional)
  • 12 slices pimientos, finely chopped
  • 3 pinches cayenne pepper (1tablespoon or to taste)


  • 1 Halve the jalapenos leaving the stem attached, de-vein and seed them.
  • 2 Setting the halved jalapenos and bread crumbs aside, mix all of the other ingredients together.
  • 3 Take your mixture and completely fill the jalepeno cavities to their brim and set aside.
  • 4 Put bread crumbs on a flat plate.
  • 5 Take jalapeno halves, one at a time, and roll cheese side only in bread crumbs and place cheese/crumb side up on a baking pan Once completed if you like a thick crumb layer, you can repeat this step.
  • 6 If you do not intend to bake finished product skip the rolling part and just lightly sprinkle the top of the jalepenos with the bread crumbs.
  • 7 Bake at 350 for 15 minutes or until mixture starts to bubble.
  • 8 I like to refrigerate at least 1 hour prior to baking Sometimes I prepare the day before, cover and refrigerate.
  • 9 Serve warm, room temperature or chilled with any or all of the recommended sauces.

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