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This baked version of jalapeno poppers was developed by our home economists. The crunchy topping nicely complements the creamy filling.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1 serving (1 each) equals 58 calories, 4 g fat (2 g saturated fat), 23 mg cholesterol, 75 mg sodium, 4 g carbohydrate, trace fiber, 2 g protein.
Originally published as Baked Jalapenos in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p223
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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Reviewed on May. 07, 2010 by minliz64
I doubled the recipe. I used crushed tortilla chips instead of corn flakes. You don't need the egg, the crumbs will stick to the filling.VERY GOOD!
I doubled the recipe. I used crushed tortilla chips instead of corn flakes. You don't need the egg, the crumbs will stick to the filling.
VERY GOOD!
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