Rachael Ray's Extra Crispy Jalapeño Poppers
Recipe: #11274
November 21, 2013
Categories: Snacks, Cheese, Appetizers, One-Pot Meal, Baby Shower, Christmas, Cinco de Mayo, Game/Sports Day, Labor Day, New Years, Potluck, Oven Bake Gluten-Free, Low Carbohydrate, No Eggs, Vegetarian, Cream Cheese, Hot Peppers, Spicy, Kosher Dairy, more
"I am a huge Rachael fan so I'll be sharing some of my favorites that I've made and some I plan on making. I am going to try this one very soon"
Ingredients
Nutritional
- Serving Size: 1 (61.7 g)
- Calories 140
- Total Fat - 8 g
- Saturated Fat - 4.4 g
- Cholesterol - 20.2 mg
- Sodium - 468 mg
- Total Carbohydrate - 6.9 g
- Dietary Fiber - 1.2 g
- Sugars - 1.8 g
- Protein - 10.6 g
- Calcium - 351.6 mg
- Iron - 0.6 mg
- Vitamin C - 2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 400ºF.
Step 2
Trim the top third of the jalapeños lengthwise, leaving the stem intact. Reserve the tops. Using a demitasse spoon or other small tool, scoop out the seeds and the ribs from all the peppers, making 12 'boats.' Chop all of the trimmed pepper tops and reserve.
Step 3
In a mixing bowl, combine softened cream cheese, grated onion, garlic, salt, pepper, shredded cheeses, cilantro and cumin. Add in finely chopped jalapeños to your taste -- (Rachel says; I usually use about half of the total amount, reserving remaining jalapeño for other recipes).
Step 4
In a small dish, combine panko with Parmigiano-Reggiano. Fill your jalapeño boats mounding the filling up a bit. Roll the filling in the panko. Arrange the poppers on a baking dish, spray lightly with cooking spray.
Step 5
Bake until breadcrumbs are evenly brown and filling is bubbly, about 18-20 minutes.
Step 6
Let stand 10 minutes, and serve.
Tips
- All-natural cooking spray