Food: Jalapeno Poppers
Content-Type: Food Blog
The ideal snack for a big game day is these baked jalapeno poppers! They have a crunchy exterior, a creamy interior, and a great, savory flavor.
This baked jalapeno would convert me into a sports fan if anything could! They are basic, delicious, and incredibly entertaining, just like all the finest game-day appetizers (looking at you, salsa and guacamole).
To ensure the flavors were as I had imagined them on the day I took these pictures, I only intended to eat one or two jalapeno poppers directly out of the oven. I had 3, 4, and before I knew it. It’s probably safe to say that the flavors were alright.
I had to give my recipe for jalapeno a modern spin, of course. In addition to being baked rather than fried, these jalapeno poppers are lighter than others.
The traditional cream cheese filling is also swapped out for a creamy, tangy mixture of Greek yogurt, cheddar cheese, garlic, and chives. Although it isn’t customary, it tastes great, especially with a topping of crispy panko bread crumbs.
COMPONENTS FOR JALAPENO POPPERS
The ingredients for this straightforward recipe for jalapeno are as follows:
- Jalapenos, of course! To put a substantial amount of filling in each jalapeno popper, go for medium-sized peppers.
- Greek yogurt replaces conventional cream cheese. I adore the tangy flavor that’s hidden inside the hot peppers!
- Cheddar cheese — Together with the yogurt, it gives the filling a rich, creamy texture. Additionally, it imparts a salty-nutty flavor!
- You’ll keep reaching for more jalapeno as a result of the pungent, savory flavor that garlic, chives, and onion powder provide to the filling.
- Smoked paprika — It gives the poppers a subtle smoky kick. Bacon is not necessary for this situation!
- Panko bread crumbs: for crunch! Before baking, I brush them with a little olive oil so they can bake up nicely browned.
- And sea salt, which brings out the flavors of everything.
MAKING JALAPENO POPPERS AT HOME
I use a straightforward approach to produce jalapeno poppers. This is how it works:
Slice the peppers first. Once the seeds and membranes have been removed, cut each jalapeno in half vertically. For this phase, gloves are advised. Otherwise, your hands can become harmed by the hot peppers!
Make the filling next. In a small bowl, combine the Greek yogurt, cheese, garlic, onion powder, chives, smoked paprika, and salt.
Fill the peppers after that! Fill the jalapeno halves with the creamy cheese mixture, smoothing it off close to the edge of each sliced pepper.
After you’ve stuffed the peppers, cover them with the crunchy topping. Olive oil and a layer of panko bread crumbs are applied to each pepper.
Lastly, bake! Once the panko is golden brown and the peppers are soft, place the jalapeno poppers in a 400° oven and bake for 15 to 20 minutes. Enjoy!
TIPS FOR BAKING JALAPENO POPPERS
- Put on gloves. Jalapeno hands—ever heard of them? You’re lucky if you haven’t, though! Jalapenos can occasionally cause a burning sensation in your hands or fingers if you slice them with bare skin. Not fun at all. I advise wearing gloves up until you put the jalapeno in the oven because you’ll be slicing and seeding so many jalapenos for this recipe. Later on, you’ll thank me.
- Apply thick yogurt. Keep in mind that the Greek yogurt in this recipe is replacing the cream cheese, therefore it must be quite thick. Brands of yogurt range in thickness, and some will be too thin for this recipe. I advise using Greek yogurt from Trader Joe’s, FAGE, or Chobani.
- Finely grate the cheese. When the cheese completely combines with the other components, the filling turns out best. To blend with the yogurt, chives, and other ingredients, grate it on a box grater’s little holes (NOT the large ones!).
- Give them a drizzle of olive oil. Before placing the jalapeno in the oven, don’t forget to spray them with the oil! It is crucial for assisting in the browning and crisping of the panko topping during baking. These baked jalapenos are much lighter than deep-fried ones, even with the oil.
BAKING JALAPENO POPPERS
These simple baked jalapenos make a tasty starter or snack on game day! They are filled with a creamy, tangy mixture of Greek yogurt, cheddar cheese, garlic, and chives instead of the usual cream cheese filling.
Serves: 6 to 8
- 12 jalapeño peppers
- 1 cup thick whole milk Greek yogurt*, (see note)
- 1/4 cup grated cheddar cheese**, (see note)
- 3 tablespoons chives, divided
- 2 garlic cloves, grated
- 1/2 teaspoon onion powder
- 1/2 heaping teaspoon sea salt, more for sprinkling
- 1/8 teaspoon smoked paprika
- 6 tablespoons panko bread crumbs
- Extra virgin olive oil for drizzling
- Put a baking sheet in the oven and preheat it to 400 degrees.
- Cut the jalapenos in half, then scoop out the seeds and ribs. When handling these hot peppers, you might want to wear rubber or disposable plastic gloves.
- Combine the yogurt, cheese, 2 tablespoons of chives, onion powder, salt, garlic, and smoked paprika, if using, in a small bowl. When the peppers are soft and the coating is golden brown, bake the jalapeno halves for 15 to 20 minutes. Fill the peppers with the yogurt mixture, top with panko, and drizzle with olive oil. Garnish with the remaining chives after taking them out of the oven.
*Some yogurt brands are thicker than others. Use thick yogurt like FAGE, Chobani, or Trader Joe’s brand for this recipe (as we’re aiming to emulate cream cheese).
**Use a box grater with small holes to finely grind the cheese.