One of my favorite things back in the day was those TGIF frozen jalapeño poppers that you would pop in the oven. OMG. They were amazing. Remember them?!!? They probably still exist actually. Not good for you, by any means, but they were tasty. Well, now that I keep a closer eye on the things I eat, those are out of the question. The laundry list of crazy ingredients is just bad news. Luckily, I have these babies to fill the void. They taste BETTER than the boxed version and only have a handful of ingredients. Score!
Today I was in one of those CLEAN EVERYTHING modes. Actually sitting at my desk right now typing is driving me crazy because I cant stop looking at the mess everywhere. I really need to get more organized. How do people do it?!?! I literally am running around scrubbing base boards, going outside cleaning the windows, cleaning out the drier vent outside … you name it I am tackling it today. Then the hard part is going to be keeping up with it all!! What are your tips? Please share them with me.
Any who, besides running around like a mad woman with my homemade cleaners, I’m finally getting around to posting again! Adult coloring books, beach nights, and exercise balls got the best of me. Sorry guys! Easily distracted over here. Today, I’m making one of my favorites for you guys! Baked jalapeño poppers!! As I was saying earlier, I used to be obsessed with the TGIF version! But, these things are BOMB. I’ll be honest, I know they are supposed to be an appetizer but we just make them for our entire dinner. No shame here.
These aren’t a make every night of the week type dinner. They do have cream cheese AND cheddar cheese in there. But, who cares. A) you are baking them not frying them and B) you are using whole wheat bread crumbs and whole wheat panko (which I had no idea whole wheat panko existed until two weeks ago). So eat them up! They also have chives straight from the garden (or at least straight from the garden in my case). Nom nom nom nom. They are pretty easy to whip up, it just takes a few minutes to do the egg wash and breading, which is why I suggest preheating the oven when you start that process (instead of the very beginning). It will preheat while you coat them all and be ready to go when you are done! Then the rest is oven magic to ooey gooey cheesy goodness.
- 10-12 large jalapeños, halved & seeded (the more veins and seeds you leave, the spicier they will be)
- 8 ounces cream cheese, softened
- ½ cup cheddar, shredded
- ¼ cup chives, diced
- 2 eggs
- ½ cup milk
- 1 cup whole wheat panko
- 1 cup whole wheat bread crumbs
- 2 teaspoons italian seasoning
- ½ teaspoon paprika
- Spray oil
- ½ teaspoon salt and pepper
- Halve, seed, and devein jalapeños and set aside
- In a medium bowl, mix together cream cheese, cheddar, and chives
- Stuff jalapeños with cream cheese mixture (about even with the side walls of the jalapeños, you dont want too much cream cheese mixture per jalapeño)
- In a bowl, beat together egg and milk
- On a dinner plate, mix together panko, bread crumbs, italian seasoning, paprika, and salt and pepper
- Spray a baking sheet with oil and set to the side
- Preheat oven to 400 degrees
- Take stuffed jalapeños with one hand and dunk into the egg mixture then with the other hand lightly press into the bread crumb mixture on both sides (it is easiest if you keep one hand wet and one hand dry) Place on the baking sheet when they are coated. Repeat with all jalapeños.
- Spray the tops with oil and bake for 25 minutes or until lightly browned on tops.
- Enjoy hot!
OVER TO YOU: What are some of your favorite childhood snacks? Also, remember to give me your best organizing/decluttering tips!