Chipotle Panko Jalapeno Poppers Recipes

CHIPOTLE PANKO JALAPENO POPPERS

Steps:

• Preheat the oven to 350 degrees.
• Halve and hollow the jalapeno peppers and set aside (wear gloves to avoid skin irritation).
• In a medium bowl combine the cottage cheese, spreadable cheese wedges, shredded Mexican cheese, and diced onion. Stir to mix well.
• Fill each jalapeno half with the cheese mixture (filling should be flat and even with top of pepper).
• Pour ½ cup Panko breadcrumbs and egg whites into separate bowls. Dip the bottom of each pepper into the egg white and then into the Panko and place on baking sheet covered with aluminum foil.
• Take the remaining Panko in the bowl plus the additional ¼ cup and sprinkle on top of the filling. Spray the tops lightly with cooking spray and bake for 30-40 minutes or until very tender.

CHIPOTLE JALAPEñO POPPERS

Steps:

• In medium bowl, mix cream cheese, Cheddar cheese, cumin, chile pepper powder, onion powder and garlic powder until well blended. Spoon mixture evenly into chile halves.
• In small bowl, mix flour, salt and pepper. In second bowl, beat milk and egg with whisk or fork. In third bowl, place bread crumbs. Dip each stuffed chile half in flour mixture and then in milk mixture; dip again in flour mixture and milk mixture, then dip in bread crumbs (making sure chiles are completely coated).
• In deep fryer or heavy saucepan, heat 3 inches oil to 350°F. Fry chiles in batches in hot oil 2 to 3 minutes or until golden brown. (If cheese starts to ooze out, poppers are starting to overcook; remove immediately.) Drain on paper towels. Serve warm.