Crispy jalapeño poppers that are baked, not fried! Stuffed with two types of cheeses and rolled in crushed corn flakes. Crispy, spicy, yummy!
Baked Jalapeño Poppers
6 jalapeño peppers, sliced in half (lengthwise) and seeded (12 pieces)
3 oz. cream cheese, softened
1/3 c. shredded Mexican cheese blend
2 T. milk
2/3 c. flour
1 1/2 c. crushed corn flakes cereal or panko bread crumbs (we’ve used both and they are equally as delicious)
1/2 tsp. garlic powder
Preheat oven to 350 degrees. Lightly spray a baking sheet with non stick cooking spray.
Heat a small pot of water to a boil. Blanch sliced peppers for 3 minutes. Immediately place peppers in a bowl of ice water to cool down. Pat dry with paper towels and set aside.
Mix cheeses together. Divide cheese mixture among peppers, pressing the mixture into each pepper cavity.
Pour flour onto a plate for dipping. Add garlic powder.
Beat eggs and add milk and place in a bowl for dipping.
Crush corn flakes and place on another plate for dipping.
Roll each pepper in flour and then dip in egg mixture. Repeat for a second coating.
Roll in crushed corn flake mixture and set on a baking sheet.
Repeat for remaining 11 pepper pieces.
Bake for 35 minutes.