As promised, I made my Jalapeno Poppers again this weekend, remembered to take pictures, and am sharing the recipe with you! It has been so fun watch my little garden grow each week, and I’m so glad I have been taking pictures to document the progress.
Before getting to the recipe, I wanted to share that the cucumber plant is continuing to do very well, and I picked our first 3 (2 pictured) cucumbers, each other a foot long!
Melissa’s Fresh Picked Jalapeno Poppers
These Jalapeno Poppers are delicious! And they are healthier since they are baked, not fried. These also have a little twist since they are stuffed with cream cheese and blue cheese. If you don’t like blue cheese, just replace it with cream cheese.
Ingredients:
10 Jalapenos
1/2 cup Reduced Fat or Fat Free Cream Cheese
1/2 cup Blue Cheese crumbles
1 Tablespoon Milk
1 Cup of Cornflakes
1 Cup Flour
2 Eggs
1) Cut the Jalapenos in half (length wise), removing the seeds and tops.
2) Mix the Cream Cheese, Blue Cheese, and Milk together to make the filling.
3) Crush the Cornflakes into a fine breadcrumb consistency. (This is a great step for kids to do- just put the Cornflakes in a plastic ziploc bag and let them crush them using a rolling pin)
4) Fill the halved jalapenos with the cheese mixture and place in the freezer for 30 minutes to harden.
5) Roll each stuffed jalapeno in Flour, Egg, and the Cornflake Crumbs, then place in on a baking sheet.
6) Bake at 400 Degrees for 16-18 minutes until golden brown.
I serve these with Raspberry jelly, but I imagine any jelly would be good, just to give some sweetness to the peppers. Have you made Jalapeno Poppers before? How do you make them?
You can find more recipes at The Grocery Cart Challenge!
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