Deconstructed Jalapeno Poppers Balls |
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Prep Time: 120 Minutes Cook Time: 5 Minutes |
Ready In: 125 Minutes Servings: 10 |
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My favorite part of a jalapeno popper was always the cream crease and the fried breading. This recipe is super easy and lets the cream cheese play a bigger role. **Please note the preparation time is mostly chilling time. Confession, I am a huge wimp when it comes to hot food and as this recipe is written, it's a little more spicy than I'd prefer. But with fewer peppers you lose a lot of the flavor. If you love heat, you can add more jalapenos or use fresh instead of jarred which are usually much hotter. I serve with a mild salsa and ranch dip, both go well with flavors and texture. Ingredients:
8 ounces softened cream cheese |
2 tablespoons jarred diced jalapenos |
1 teaspoon seasoning salt |
1/2 cup panko breadcrumbs |
2 eggs |
Directions:
1. Mix softened cream cheese, jalapenos and salt together. (I often further chop the diced jalapenos, but that's a personal preference).
2. Refrigerate at least 30 minutes to an hour.
3. Roll approximately a tablespoon worth of the mixture into a ball, then roll in the breadcrumbs. Repeat with the rest of the cream cheese mixture.
4. Beat the two eggs in a shallow bowl.
5. Dip each coated ball into the egg and then roll again in the breadcrumbs.
6. Line up the twice coated balls on a cookie sheet coated with cookie spray. I use parchment paper as well to help with clean-up.
7. Refrigerate the finished balls for at least another hour, up to overnight.
8. Cooked at 375 for 5-8 minutes. The crumbs should just start to brown and the coating crack a little, but the cheese should not be melting out.
9. They hold up best if you let them sit for a couple minutes before eating.
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