Accueil Recettes Baked-Jalapeno-Poppers


Temps Total : 45 mins.
Temps de préparation 15 mins.
Temps de cuisson 30 mins.
Portions: 8


6 oz (170 g) cream cheese, softened
1 cup (250 g) shredded Monterey Jack cheese
1/2 tsp (2 mL) garlic powder
1/4 tsp (1 mL) ground cumin
1/4 tsp (1 mL) salt
12 jalapeño peppers, halved lengthwise and seeded
5 cups (1.25 mL) Sensible Portions® Veggie Straws
1/3 cup (75 mL) all-purpose flour
2 eggs

Produit Vedette

Original Garden Veggie Straws


These crispy bites are a cocktail-party hit. And they’re every bit as delicious as the deep-fried version. 

  1. Preheat oven to 350°F (180°C). Lightly grease rimmed baking sheet. Mix together cream cheese, Monterey Jack, garlic powder, cumin and salt; spoon filling into pepper halves.
  2. In food processor, process Veggie straws into fine crumbs; pour into shallow bowl. Pour flour into separate shallow bowl. In third shallow bowl, whisk eggs until frothy. 
  3. One at a time, dredge stuffed jalapenos in flour, dip into egg mixture, then dredge in Veggie Straw crumbs. Place peppers, cut side up, on baking sheet; bake for 30 minutes or until golden brown and crispy.