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Jalapeño Poppers

Yields1 Serving

 6 good-sized fresh jalapeño peppers
 1/2 - 8 oz. (250 g) pkg. light cream cheese, softened
 1/2 cup grated old cheddar or Monterey Jack cheese
 1/2 tsp. ground cumin (optional)
 2 large eggs
 1/4 cup all-purpose flour
 salt and pepper
 1-1 1/2 cups Panko (crunchy Japanese breadcrumbs), or fine dry breadcrumbs

Preheat the oven to 350°F.


Cut the jalapeños in half lengthwise and remove the seeds and membranes. (Rubber gloves are never a bad idea.)


In a small bowl, stir together the cream cheese, cheddar and cumin. Stuff the jalapeño halves with the cheese mixture – they will be overflowing! That’s OK. When I do this, I take a bit of cheese in my hand and roll it into a rough cylinder, then press it into the pepper.


Get three shallow dishes. In one, beat the eggs with a fork. In another, combine the flour, salt and pepper. In the third put the Panko or breadcrumbs.


One at a time, dredge the jalapeños in flour, then in the beaten egg, and then into the crumbs, pressing to coat well. Place the coated peppers, cut side up, on a baking sheet that has been sprayed with nonstick spray.


Bake for about 30 minutes, until golden and bubbly. Serve immediately. Makes 12 poppers.