Batter Up and Fry: Tailgating Treats. “Baked Jalapeno Poppers”

The Super Bowl is upon us. Time for one of the ultimate sports parties of the year: full of beer, snacks, pizza, wings and friends. I know I am definitely looking forward to my friend’s annual potluck party here in New York City.

For my contribution this year I will be bringing these jalapeno poppers. I love their heat and creamy, cheesy filling and the crunch from the breadcrumbs baked on top. My favorite thing about these treats, though, is that they don’t have to be fried. I hate spending time in the kitchen on game day carefully watching a pot of hot grease to turn out snacks (and usually burning myself in the process) so anytime I can avoid it I will, though it is hard to give up that crispiness that frying usually affords. This version gives you the best of both worlds, plus they are a little healthier without all of the oil (though I am not giving up the cheese, so don’t expect a health food here or anything).

Hope your Super Bowl Sunday is full of great friends and great food!

Baked Jalapeno Poppers

(this recipe is a little loose since jalapenos vary so much in size. You may need a little more or a little less depending on how large your jalapenos are)

12 jalapenos

1 package cream cheese, at room temperature

2 c. shredded sharp cheddar cheese

1/4 t. garlic powder

1/2 t. salt

1 c. panko breadcrumbs

Heat the oven to 425 degrees.

Cut the jalapenos in half and remove the seeds and ribs. I like to wear gloves while doing this so my hands don’t start to burn from the heat of the peppers.

In a small bowl mix together the cream cheese, cheddar cheese, garlic powder and salt. Carefully fill each jalapeno half all the way with the cream cheese mixture.

Place the panko breadcrumbs in a small bowl. Flip the jalapenos face down and dip into the breadcrumbs, pushing a little so they stick to the cheesy filling. Place the dipped jalapenos onto a foil lined baking sheet and continue with the remaining jalapeno halves.

Bake the stuffed jalapenos for 20-25 minutes, until the jalapenos are tender and the breadcrumbs are browned. If any of the filling slides out during cooking, just scoop it back into the jalapeno while the cheese is still hot. Serve immediately.

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