Chipotle Panko Jalapeno Poppers Recipes

CHIPOTLE JALAPEñO POPPERS

Steps:

• In medium bowl, mix cream cheese, Cheddar cheese, cumin, chile pepper powder, onion powder and garlic powder until well blended. Spoon mixture evenly into chile halves.
• In small bowl, mix flour, salt and pepper. In second bowl, beat milk and egg with whisk or fork. In third bowl, place bread crumbs. Dip each stuffed chile half in flour mixture and then in milk mixture; dip again in flour mixture and milk mixture, then dip in bread crumbs (making sure chiles are completely coated).
• In deep fryer or heavy saucepan, heat 3 inches oil to 350°F. Fry chiles in batches in hot oil 2 to 3 minutes or until golden brown. (If cheese starts to ooze out, poppers are starting to overcook; remove immediately.) Drain on paper towels. Serve warm.

CHIPOTLE PANKO JALAPENO POPPERS

Steps:

• Preheat the oven to 350 degrees.
• Halve and hollow the jalapeno peppers and set aside (wear gloves to avoid skin irritation).
• In a medium bowl combine the cottage cheese, spreadable cheese wedges, shredded Mexican cheese, and diced onion. Stir to mix well.
• Fill each jalapeno half with the cheese mixture (filling should be flat and even with top of pepper).
• Pour ½ cup Panko breadcrumbs and egg whites into separate bowls. Dip the bottom of each pepper into the egg white and then into the Panko and place on baking sheet covered with aluminum foil.
• Take the remaining Panko in the bowl plus the additional ¼ cup and sprinkle on top of the filling. Spray the tops lightly with cooking spray and bake for 30-40 minutes or until very tender.

JALAPENO POPPER MEXICAN STREET CORN

Steps:

• Husk corn. Rub corn and jalapenos with 2 tablespoons canola oil. Grill, covered, on a greased grill rack over medium-high direct heat until lightly charred on all sides, 10-12 minutes. Remove from heat. When jalapenos are cool enough to handle, remove skin, seeds and membranes; chop finely. Set aside., Sprinkle corn with 1/2 teaspoon salt. In a small skillet, heat remaining oil over medium heat. Add panko; cook and stir until starting to brown. Add paprika and oregano; cook until crumbs are toasted and fragrant., Meanwhile, combine cream cheese, crema, lime juice and remaining salt; spread over corn. Sprinkle with bread crumbs, jalapenos and chipotle pepper. If desired, sprinkle with cilantro and serve with lime wedges.