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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 16 |
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This baked version of jalapeno poppers was developed by our home economists. The crunchy topping nicely complements the creamy filling. Ingredients:
1 package (3 ounces) cream cheese, softened |
1/4 teaspoon ground cumin |
2/3 cup shredded monterey jack cheese |
1 teaspoon minced fresh cilantro |
8 jalapeno peppers, halved lengthwise and seeded |
1 egg, lightly beaten |
3/4 cup cornflake crumbs |
Directions:
1. In a small bowl, beat cream cheese and cumin until smooth. Beat in Monterey Jack cheese and cilantro. Spoon into jalapeno halves.
2. Place egg and cornflake crumbs in separate shallow bowls. Dip filling side of jalapenos in egg, then coat with crumbs.
3. Place on a greased baking sheet with crumb side up. Bake at 350° for 25-30 minutes or until top is golden brown. Serve immediately. Yield: 16 appetizers.
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