Baked Jalapeno Poppers
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Serves/Makes: 24
Ready in: 30-60 minutes
- 12 jalapeno peppers, about 2 1/2-inches long
- 1 cup grated sharp Cheddar cheese
- 3 ounces cream cheese, softened
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground chipotle pepper
- 2 large eggs
- 2/3 cup dry unseasoned breadcrumbs
- 1/2 teaspoon salt
- sour cream
Preheat oven to 325 degrees F. Lightly grease a baking sheet and set aside. Carefully slice peppers in half lengthwise. Scrape out and discard the seeds and membranes. Combine the cheddar cheese, cream cheese, garlic powder, and chipotle pepper in a bowl. Mix until well combined. Spoon the mixture into each pepper half, pressing down to fill them solidly. Beat the eggs in a bowl until frothy. In a zip-top bag, combine the breadcrumbs and salt. Dip the filled pepper halves into the egg, then toss in the bag with the breadcrumbs until evenly coated. Place the coated peppers on the prepared baking sheet. Bake until golden brown, about 30 minutes. Serve hot. Can serve with sour cream or a cheese dip, if desired.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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