Baked Jalapeño Poppers
If you have around 1 hour and 20 minutes to spend in the kitchen, Baked Jalapeño Poppers might be a great lacto ovo vegetarian recipe to try. This recipe serves 6 and costs 58 cents per serving. One portion of this dish contains roughly 6g of protein, 7g of fat, and a total of 148 calories. 8772 people found this recipe to be scrumptious and satisfying. If you have egg, fresh parsley, part-skim ricotta cheese, and a few other ingredients on hand, you can make it. It works well as a very affordable side dish. It is brought to you by Recipe Girl. Taking all factors into account, this recipe earns a spoonacular score of 56%, which is solid. Baked Jalapeño Poppers, Baked Jalapeño Poppers, and Baked Jalapeno Bacon Poppers are very similar to this recipe.
Servings: 6
Preparation duration: 40 minutes
Cooking duration: 40 minutes
Ingredients:
1/4 teaspoon freshly ground black pepper, divided
pinch cayenne pepper
1/3 cup whipped cream cheese
1 large egg
1/4 cup all-purpose flour
2 tablespoons minced fresh parsley
1 teaspoon garlic powder
12 medium fresh jalapeño peppers, halved lengthwise, seeded and deveined
1/3 cup part-skim ricotta cheese
1/2 teaspoon salt, divided
2 teaspoons smoked paprika
2 tablespoons water
4 slices whole-wheat sandwich bread
Equipment:
oven
food processor
baking sheet
bowl
Cooking instruction summary:
1. Prepare the breadcrumbs: Preheat the oven to 350 degrees F. Place the bread in a food processor and process until fine crumbs form, 25 to 30 seconds. Place the crumbs on a baking sheet, spreading them evenly. Bake until golden brown, about 8 to 10 minutes. 2. Prepare the poppers: Spray a baking sheet with nonstick spray. In a small bowl, stir together the cheeses and parsley. Fill each jalapeño half with 2 teaspoons of the cheese mixture.3. On a plate, combine the flour, 1/4 teaspoon of the salt, and 1/8 teaspoon of the black pepper. In a small bowl, beat together the egg and the water to combine. On another plate, combine 1 cup of the bread crumbs, the remaining 1/4 teaspoon salt, the remaining 1/8 teaspoon black pepper, the paprika, garlic powder and cayenne pepper.4. Dip each jalapeño half in the flour, shaking off the excess, then in the egg wash, and finally in the bread crumb mixture, shaking off the excess.5. Place the coated jalapeños, cut-side-up, onto the prepared baking sheet and spray lightly to coat with cooking spray. Bake until golden brown and crisp and the cheese has melted, about 30 minutes.
Step by step:
1. Prepare the breadcrumbs: Preheat the oven to 350 degrees F.
2. Place the bread in a food processor and process until fine crumbs form, 25 to 30 seconds.
3. Place the crumbs on a baking sheet, spreading them evenly.
4. Bake until golden brown, about 8 to 10 minutes.
5. Prepare the poppers: Spray a baking sheet with nonstick spray. In a small bowl, stir together the cheeses and parsley. Fill each jalapeño half with 2 teaspoons of the cheese mixture.
6. On a plate, combine the flour, 1/4 teaspoon of the salt, and 1/8 teaspoon of the black pepper. In a small bowl, beat together the egg and the water to combine. On another plate, combine 1 cup of the bread crumbs, the remaining 1/4 teaspoon salt, the remaining 1/8 teaspoon black pepper, the paprika, garlic powder and cayenne pepper.
7. Dip each jalapeño half in the flour, shaking off the excess, then in the egg wash, and finally in the bread crumb mixture, shaking off the excess.
8. Place the coated jalapeños, cut-side-up, onto the prepared baking sheet and spray lightly to coat with cooking spray.
9. Bake until golden brown and crisp and the cheese has melted, about 30 minutes.
Nutrition Information:
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