Baked Jalapeño Poppers
Prep time: 30 min.
Total time: 50 min.
20 jalapeños from 1 can(26 oz.) GOYA® Whole Jalapeño Peppers
1 pkg. (8 oz.) low-fat or regular cream cheese, at room temperature
2 oz. shredded Monterey jack cheese (about ½ cup)
2 scallions, thinly sliced (about ¾ cup)
¾ tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
1 cup GOYA® Bread Crumbs made with Sazonador Total
1 tsp. paprika
¼ cup GOYA® Extra Virgin Olive Oil
|1.||Heat oven to 450°F. Halve jalapeños lengthwise. Using small spoon or tip of small knife, scrape out seeds and membrane from jalapeños. Using paper towels, pat jalapeños dry; set aside.|
|2.||In medium bowl, stir together cream cheese, shredded cheese, scallions and ½ tsp. Adobo until well combined; set aside. In separate, medium bowl, mix together bread crumbs, paprika and remaining Adobo until well combined; set aside. Then, in separate medium bowl, using fork, lightly beat eggs with 2 tsp. water; set aside|
|3.||Assemble Poppers. Using small spoon, scoop reserved cream cheese mixture into jalapeño cavity. Dip stuffed jalapeño in egg mixture, and then transfer to breadcrumb mixture, pressing breadcrumbs to adhere; transfer popper to greased, foil-lined baking tray (cream cheese side-up). Repeat with remaining jalapeños, cream cheese mixture, egg mixture and breadcrumbs. Using pastry brush, lightly brush tops of poppers with olive oil.|
|4.||Bake until breadcrumbs are golden brown and crisp and cream cheese is hot and bubbly, about 20 minutes. Serve warm.|