Jalapeno-Robiola Poppers Recipe | Mario Batali | Recipe - ABC News

By clawson

Ingredients

• Olive oil, for the pan
• 2 large eggs
• 1/4 cup half-and-half
• 1 tablespoon kosher salt
• 1 cup panko bread crumbs
• 1 tablespoon freshly ground black pepper
• 1 cup all-purpose flour
• 1 tablespoon celery salt
• 8 ounces fresh robiola cheese, straight from the fridge
• 1 1/2 cups shredded mozzarella cheese
• Leaves from 1 bunch fresh basil, cut into chiffonade (about 1/4 cup)
• 1 teaspoon cayenne
• 12 jalapenos, halved lengthwise, stemmed, and seeded

Details

Servings 1
Adapted from abcnews.go.com

Preparation

Step 1

New Year's Day is couch recovery time, and luckily there's plenty of football on TV to watch while you veg out. Add Mario Batali's game day grub recipe below for Jalapeno-Robiola Poppers, and you're totally set.

Cooking Directions

Preheat the oven to 350 degrees F. Brush a baking sheet with olive oil and set aside.

In a small bowl, beat together the eggs, half-and-half, and salt. In a shallow dish, combine the panko and the black pepper. In a separate dish, combine the flour and the celery salt.

In a bowl, stir together the robiola, mozzarella, basil, and cayenne. Spread 1 tablespoon of the cheese mixture into the cavity of each jalapeno half. One at a time, dredge the stuffed jalapenos in the flour mixture, then dip them into the egg mixture, then finally dredge them in the seasoned panko, pressing to coat.

Place the coated peppers, cut-side up, on the prepared baking sheet and bake for about 30 minutes, until deep golden brown on top. Transfer to a serving platter and serve warm.