Mom’s Jalapeno Poppers

This post is for my wonderful mom. She is a great cook!

This is a slightly healthier version of fried jalapeno poppers that I like better than any fried version I have ever eaten.

24 fresh large jalapeno peppers, halved lengthwise, stems, seeds and membranes removed
6 ounces’ cream cheese, softened
1 1/2 cups grated Jack Cheese or Colby Jack
1/2 teaspoon ground cumin
2 large eggs
2 tablespoons milk
1 cup plain dry breadcrumbs
1/2 cup all-purpose flour


Preheat the oven to 350 degrees F. Lightly grease a baking sheet and set aside. In a bowl, cream together the cream cheese, Jack cheese, and cumin. In a small bowl, beat together the eggs, milk. In a shallow dish, place the bread crumbs. In a third dish, combine the flour with salt and pepper to taste. Spread 1 tablespoon of the cheese mixture into the middle of each jalapeno half. One at a time, dredge in the flour, dip into the egg mixture, then dredge in the bread crumbs, pressing to coat. If necessary, repeat the process. Place the coated peppers, cut side up, on the prepared baking sheet and bake until the filling is runny and the crust is golden, about 30 minutes. Remove from the oven and serve immediately with a creamy ranch style dressing or dip and plenty of cold beer.

Comments

Post a Comment

Popular posts from this blog

Redneck Chef Salsa

I have had a couple of request for my salsa recipe so I decided to give it out even though I don't usually. I tend to add the kind of pepper I either have on hand from the garden or I try to buy various types of hot peppers (If you do not know the Redneck Chef likes hot stuff) Also I never measure so you may have to add more liquid ingredients or salt or whatever you like. I like this salsa fresh but I will sometime can it in mason jars. This salsa is very useful in recipes of all kinds not just Mexican or Southwestern foods. Try it with fresh fish or chicken thighs wrapped in foil and grilled for a tasty treat. 2 sweet onions chopped 4 large jalapeno  peppers 2 any other kind hot peppers 3 to 4 cloves garlic 4 large fresh ripe red tomatoes peeled and chopped 1/4 to 1/2 cup fresh cilantro, rough chopped 2 limes juiced 1 small can roasted green chilies, drained and chopped 1 to 2 small cans tomato juice or even V8 if you like the flavor 10 to 20 dashes of Ho
Read more

North Carolina Barbeque Red Slaw

I have had a few versions of this type of slaw at various BBQ joints in North Carolina and I have to say I enjoy it as much as I do traditional coleslaw. It is very good on BBQ sandwiches or alongside of pulled pork with hush-puppies. Hell it is even good on hot dogs. 1 head firm cabbage, grated ¼ cup Redneck chef BBQ sauce ¼ cup apple cider vinegar ½ can diced tomatoes 1 pinch of red pepper flakes 1 pinch of sugar ¼ cup sweet green pepper 2 tablespoons ketchup Mix all ingredients in a large bowl and let stand in refrigerator overnight. Serve with pulled pork BBQ, pork BBQ sandwiches on buns, or even on hot dogs. Serves 8 to 10
Read more
Image
I have not shared a recipe in quite a while so I thought I would share one today. When you are on a diet but want a good meal. In the kitchen with Red Gold Tomatoes, Gotham Steel Pans, and Gunter Wilhelm. The Redneck Chef Tomato Sauce and  Healthier Turkey Meatballs  The Redneck Chef Tomato Sauce You can make this ahead of time and freeze for your favorite recipes. The longer you allow the sauce to cook at a low temperature the better this sauce gets. 1 large can Red Gold Tomatoes 1 large can Red Gold Tomato Sauce 1 large sweet onion chopped 2 carrots finely grated 5 cloves garlic finely grated 1 nice pinch of red pepper flakes 1 tablespoons extra virgin olive oil ½ cup white wine 2 cups water 1 small can tomato paste 3 or 4 bay leaves ¼ cup fresh oregano or 1 tablespoon dried Salt and pepper to taste 1/2 teaspoon Redneck Chef Seasoning Sauté onion, until tender about 4 to 5 minutes, add garlic and cook another minute. Add a
Read more