Making Baked Jalapeño Poppers

First recipe to be done fully in the kitchen. I usually run back and forth between the kitchen and my room; the sole reason being the lighting is better in my room so I have a somewhat sterile corner set-up for taking pictures of ingredients/food and I usually do the mixing and whatnots there so I can take pictures of the step-by-step *takes a deep breath* But my parents came over and decided that my room needs a minor renovation so unfortunately food is off limits for now.

Anyways, when dealing with peppers it’s ideal to wear rubber gloves to avoid the stinging and burning feeling afterwards, but I once read AWT recommending to rub oil on your hands before handling them. I tried that method here and it surprisingly worked. Just remember to wash your hands thoroughly when you’re finished before sticking them into any orifices.

Jalapeño Poppers = Peppers + Filling + Coating

Peppers + Filling:

[ 6 Jalapeño peppers + 1/2 cup cream cheese + 1/4 cup grated cheddar + 1 teaspoon hot sauce + 1 teaspoon English mustard + 1 egg + 2 scallions, green part only, sliced ]

Coating:

[ 2 eggs + 1/2 cup Panko or regular breadcrumbs + 1/4 cup parmesan cheese + 1/8 teaspoon garlic powder + 1/4 teaspoon black pepper + 1/8 teaspoon dried oregano ]

Preheat oven to 350°.

Combine cream cheese, cheddar, hot sauce, mustard, egg and scallions in a medium bowl.

Combine breadcrumbs, garlic powder, dried oregano, and black pepper in another bowl.

Wearing rubber gloves, cut peppers in half lengthwise and scoop out the seeds and membrane using a spoon or knife. If you don’t have gloves, then rub some oil onto your hands before handling the chillies.

Fill pepper halves with cheese filling with a small spoon or spatula.

Whisk the two eggs in a shallow bowl. Dip peppers in the egg.

Place pepper into the breadcrumb mixture, using a spoon to evenly coat the pepper and make sure all the seasoning doesn’t fall to the bottom of the bowl.