Jalapeno Poppers

Are you ready for some March Madness??? These jalapeno poppers will be the perfect addition to a viewing party! They are adapted from this Skinny Taste blog recipe.

If you know me then you might be wondering why I made these! The answer, of course, is they were a request from Patrick and I like to be as obliging as possible when it comes to requests my loving husband makes even if I am less than enthusiastic about said request.

I did attempt to eat one of these and they were tolerable. I made half the poppers spicy by leaving in most of the seeds and membranes and then the other half were stripped of all seeds and membranes (these were ones I could tolerate). Before I made these I asked Patrick how spicy he wanted them and he said some seeds and membrane would be okay... buttt not all of the spicy ones got eaten so be ware!

Beer Battered Jalapeno Poppers
6 jalapenos* 
4 oz cream cheese, room temperature
1/3 c shredded cheese
garlic powder
bread crumbs
2 eggs
splash of beer
*Be very careful when handling the jalapenos. Make sure to wash your hands immediately handling them and not to touch your face before doing so otherwise there may be some tears shed.

Prep the jalapenos.
   Slice the jalapenos in half. For spicier poppers, leave in seeds and membranes. For the least spicy poppers, remove all seeds and membranes. To distinguish between spicy and not spicy poppers, I removed the stems from non spicy poppers.
Make the filling.
   Mix together cream cheese, shredded cheese, and a dash of garlic powder (1/2 tsp or so). Smear on the halved jalapenos.
Assemble dipping station.
   In a shallow dish, combine the eggs with a splash of beer. In another dish mix the bread crumbs with a dash of paprika.
   Bake in a preheated 350F oven for 20-25 minutes. Serve immediately.

Happy March Madness!! Are you ready to fill out some brackets?!

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