Tuesday, October 19, 2010

Baked Jalapeno Peppers

  1. 1 (8oz) Package fat-free PHILADELPHIA cream cheese (softened)
  2. 1 (8oz) package of block cheese*
  3. 1/4 tsp. celery salt
  4. 1 clove garlic (minced)
  5. 1/4 tsp. chili powder
  6. 1/2 cup Panko bread crumbs (white or wheat)
  7. 1# fresh jalapenos or banana peppers

  • Remember: when working with hot peppers, you should wear gloves or wash hands thoroughly,often and immediately after cleaning/touching.
  • Preheat oven 300* or Grill 375*
  • (20/25 minutes-oven or 25 minutes-grill)
  • Cut Jalapenos in half (lengthwise), not necessary to remove tops, remove seeds and any membrane if needed. Not cleaning peppers will result in hotter peppers.
  • *Shred cheese...(your choice, we use Great Lakes {2% milk} cheddar with habanero
  • Place softened cream cheese and shredded cheese in a medium mixing bowl. Stir vigorously with a wooden spoon. Add spices and mix to incorporate. (mixer may be used if needed/cream cheese isn't soft enough)
  • Place Panko in a shallow bowl. Hand mix to crunch them finer if needed.
  • Fill peppers with 2 Tbsp. cheese mixture. Fill evenly and adjust to peppers size as needed.
  • Carefully dip top 1/2 (only) in the Panko, evenly coating the cheese mixture part.
  • Oven: bake on parchment lined cooking sheet
  • Grill: spray coat baking sheet (Pam) and place on grill
  • Peppers are done when soft and Panko is toasted golden brown (Note: Times given are accurate)

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