BAKED JALAPENO POPPERS

By mkuchel

Ingredients

• 12-18 fresh jalapeno peppers
• 6 TB light or regular cream cheese, softened
• 1 1/2 c crumbled feta cheese, Greek
• 1/2 tsp finely chopped fresh oregano
• 1/2 tsp garlic powder
• 2 large eggs
• 2 TB buttermilk
• 1 c plain dry bread crumbs
• 1/2 c flour
• 1/2 tsp salt
• 1/2 tsp ground black pepper

Details

Adapted from keyingredient.com

Preparation

Step 1

Preheat oven 350*.
Lightly grease a baking sheet and set aside. Cut each jalapeno in half lengthwise, cut off the stem, and scrape out the seeds. Set aside the peppers and rinse your fingers. In med. bowl, cream together the cheeses, oregano, and garlic powder. In a small, beat the eggs and buttermilk together. Pour the bread crumbs into a wide, shallow dish or onto a plate. In a third shallow dish, combine the flour , salt, and pepper. Spread about 1 TB of the cheese mixture in the center of each jalapeno half. Dredge the jalapeno in the seasoned flour, dip it into the egg mixture, and dredge in the crumbs, pressing lightly so the crumbs coat the pepper all around. If the coating doesn’t stick, repeat until you have a nice thick coating. Gently set the coated peppers, cheese side up, on the baking sheet. Bake until the filling is bubbling and the crust is golden, 30-40mins. Remove from the oven, let the poppers cool for 5-10mins. Serve warm. Serves 4-6