Monday, October 1, 2012

Roasted Jalapeno poppers

Yield 16

16 fat jalapeno peppers
1 minced fresno chili pepper (I didn't add this one, I simply forgot)
8 oz cream cheese
3 TBS grated onion
1 tsp ground cumin
1-1 1/2 cup shredded cheddar
salt and pepper
3/4 cup GR bread crumbs, or panko
1/2 cup parmesan reggiano

Cut jalapenos length wise in half, making little boats, reserve 1-4 jalapeno's and dice those small.

Combine minced peppers, cheeses, onion and seasonings spoon into hallowed out peppers.

Sprinkle the peppers with bread crumbs and parmesan.

Roast at 425 15-18 minutes then let stand 10.

YUM YUM YUM. WOW these totally hit the spot for "lower carb" poppers! I sprinkled on just enough bread crumbs to lightly cover the top. RR actually requests rolling said poppers in the crumb parm mix. I did have mine, over flow a bit, but so good. Just spicy enough, totally tender and totally making them again. Wow, that was a lot of capitals, and "totally", my regrets.


  1. Ooh! I love poppers anyway, but I 'll bet home-made ones' are out of this world. Whe do I get to taste?

  2. As soon as you want, they were so fast to make