How to Make Jalapeño Poppers

culled from:http://www.metro.us/lifestyle

 

This jalapeño popper recipe features fresh jalapeños stuffed with a spicy cream cheese mixture, rolled in seasoned panko crumbs, and baked until crispy and golden. They are as easy to make as they are to pop in your mouth, and are always make a crowd-pleasing appetizer.

Ingredients

• 12 plump fresh jalapeño chile peppers
• 1 (8 ounce) package cream cheese, at room temperature
• 1/4 cup finely chopped scallions
• 2 cloves garlic, minced
• 1 teaspoon chipotle chili powder
• 1/2 teaspoon ground cumin
• 1 1/2 cups shredded Monterrey Jack cheese, or a Mexican mix
• Kosher salt and freshly ground black pepper
• 1 large egg
• 2 tablespoons milk or water
• 1 cup panko crumbs
• 1/2 grated Parmesan cheese
• 1/4 teaspoon paprika
• 1/8 teaspoon garlic powder

• Prep Time: 20 minutes
• Cook Time: 20 minutes

• Total Time: 40 minutes
• Yield: Makes 24

Preparation

1. Arrange an oven rack in the center position and preheat the oven to 375F°. Coat a baking sheet with cooking spray.
2. Wearing rubber gloves, cut the peppers in half lengthwise and scrape out the seeds and membrane.
3. In a medium bowl, combine the cream cheese, scallions, chipotle chili powder, cumin, and shredded cheese, and mix to blend. Season to taste with salt and pepper. Spoon the filling into the jalapeno halves.
4. Beat the egg and milk in a shallow bowl. Mix the panko, Parmesan cheese, paprika, and garlic powder on a plate. Dip the stuffed peppers in the egg, and place in the panko crumb mixture, using a spoon to coat with the crumb mixture. Arrange the peppers on the prepared baking sheet, and lightly coat the tops with cooking spray.
5. Bake until the chiles are tender-crisp and the filling is browned and bubbling, 20 to 25 minutes. Let stand for about 10 minutes before serving.
Recipe Notes and Tips
• Chile peppers belong to the same family as sweet peppers, but their distinguishing feature is the presence of a compound called capsaicin, an oily substance located in the seeds and membranes. The main concern when working with fresh chiles is removing the seeds and membranes.
• Capsaicin can burn sensitive skin, so be sure not to touch your face or rub your eyes when handling these peppers. If you have sensitive skin, it’s best to wear rubber gloves when removing the seeds and oil-bearing membranes from chilies. Slit the pepper open lengthwise and, holding it under running water, remove the membrane with a paring knife and rinse away the seeds. Pat the peppers dry.