I made jalapeno poppers last night. I have decided that when we have our next party, I will most likely be serving up these jalapeno poppers. Two reasons why —
1. They’re delicious
2. They’re a great party food
Nothing says festive like popping something in your mouth that’s so hot you can’t talk to anyone for the rest of the night cause you’re too busy sitting in the corner crying. Welcome to my home!
Here is the real advantage to the jalapeno popper, as I see it in my dietitian eyes. Dips need a means to get into your mouth, right? Cracker, bread, chip, pita— whatever it may be. If a vegetable becomes the means to get the goodness in your mouth, you’re saving calories, fat, and eating a vegetable all at the same time. Win, win, win in my book. Y’all, a jalapeno pepper has 6 calories in it. Six. So that means when you eat one jalapeno popper [half a pepper] you’re getting 3 calories from the dip-delivering-vehicle vs. 15 calories that are in a tortilla chip. Lawyered. [Any How I Met Your Mother Fans??] And most of us will eat many fewer jalapeno poppers than chips and dip. Don’t get me wrong, I love chips and dip, too, but today I’m pullin’ for the jalapenos.
So on to the recipe…
[I should note this is my “the-dietitian-in-me” jalapeno popper recipe. They’re not fried and these aren’t even breaded. I like them breaded, but I ran out of time so we’re just talking straight up pepper and cheese mixture.]
Wash the jalapenos thoroughly. You always want to wash your produce really well– especially if you’re eating the outside like we are here.
Cut their tops off. Then you want to cut each pepper in half and remove the seeds and membranes. I forgot to take a picture of that part.
I also forgot to take a picture of my cheese mixture and stuffing of the peppers. But here they are right after I slid them into the oven. Please ignore my dirty oven.
Hot from the oven.
Jalapeno Poppers Recipe
What you need:
– Jalapeno peppers [half as many peppers as poppers you want to make] [I used 9 peppers because that’s how many I had on hand]
– 3/4 cup light sour cream
– 1/2 cup to 1 cup shredded cheese [I used cheddar jack because it was what I had on hand. A Mexican cheese mix would probably be good, too]
– 1/2 tsp cumin
– dash of cayenne pepper
– salt & pepper to taste
What you do:
1. Preheat oven to 375 degrees.
2. Wash jalapenos thoroughly.
3. Cut off tops to jalapenos & then slice each jalapeno in half.
4. Remove seeds & membranes.
5. Lay jalapeno pepper shells on lined baking sheet.
6. Make cheese mixture by combining sour cream and cheese. [I said 1/2 cup to 1 cup of cheese just so you can adjust it to your preference. I used about a cup of cheese and thought that was a good combination for us but you may like a little less]
7. Add cumin, dash of cayenne pepper, and salt and pepper. Stir together well! [If you like things really hot you could add some of the jalapeno seeds into this mixture. We are kind of lame when it comes to hot stuff so I didn’t do this and they were still plenty hot for us.]
8. Fill each pepper shell with mixture.
9. Bake for 15-20 minutes or until cheese gets a nice golden tone to it.
10. Remove from oven and enjoy! Serve with salsa, if you like.
Hope you enjoy!