Jalapeno poppers are a great way to have a little pepper with your cheese. Quick easy and tasty.
Did I mention these are real easy to eat?
To make these you need some jalapeños but if you only have three a bell pepper will work as a lame substitute.
In a bowl a little bit larger than this one beat an egg. This bowl was a challenge to dip the peppers in and get them all covered in egg.
Cut some slices of cream cheese and Monterey jack for each pepper. If your peppers are small like mine a half slice will fit better.
Spray a baking sheet lightly with olive oil spray and set aside.
Place a slice of cream cheese and a slice of Monterey in each pepper half. Dip each stuffed pepper in the beaten egg then dip in crumbs. Sprinkle more on if it’s not sticking too well.
Spray olive oil lightly over the top of the breaded peppers and bake for about 30 minutes.
Serve warm while the cheese is still soft and oozing out.
- 3-6 jalapeños
- 1-2 cups corn chip crumbs or cracker crumbs or what ever kind of crumbs you have a lot of
- 4 oz cream cheese
- 4 oz Monterey jack cheese
- one egg
- olive oil spray
Lightly spray baking sheet with olive oil.
Cut jalapeños in half scrape out seeds and pulp.
In a bowl bowl beat and egg.
Place a slice of cream cheese and a slice of Monterey in each half. Dip each stuffed pepper in beaten egg then dip in crumbs. Sprinkle more on if it’s not sticking too well.
Place on baking sheet and bake at 350 for 30 minutes.