Baked Jalapeño Poppers
- Total time :
- 45 mins
- Prep Time :
- 15 mins
- Cook Time :
- 30 mins
6 oz (170 g) cream cheese, softened
1 cup (250 g) shredded Monterey Jack cheese
1/2 tsp (2 mL) garlic powder
1/4 tsp (1 mL) ground cumin
1/4 tsp (1 mL) salt
12 jalapeño peppers, halved lengthwise and seeded
5 cups (1.25 mL) Sensible Portions® Veggie Straws
1/3 cup (75 mL) all-purpose flour
These crispy bites are a cocktail-party hit. And they’re every bit as delicious as the deep-fried version.
1. Preheat oven to 350°F (180°C). Lightly grease rimmed baking sheet. Mix together cream cheese, Monterey Jack, garlic powder, cumin and salt; spoon filling into pepper halves.
2. In food processor, process Veggie straws into fine crumbs; pour into shallow bowl. Pour flour into separate shallow bowl. In third shallow bowl, whisk eggs until frothy.
3. One at a time, dredge stuffed jalapenos in flour, dip into egg mixture, then dredge in Veggie Straw crumbs. Place peppers, cut side up, on baking sheet; bake for 30 minutes or until golden brown and crispy.