Crispy Cheese- Stu ffed Jalapeños

Canadian Living - Holiday Entertaining - - Holiday decorating -

Hands-on time: 10 min­utes

To­tal time: 50 min­utes

Makes: about 20 pieces

Panko bread crumbs give these baked-not­fried jalapeños an ad­dic­tively crispy tex­ture. Boursin has the ideal smooth and creamy con­sis­tency for fill­ing the pep­pers; look for it in the deli sec­tion of your su­per­mar­ket.

10 jalapeño pep­pers

125 g light soft herb-and-gar­lic cheese

(such as Boursin)

⅓ cup shred­ded light Ched­dar cheese

2 tbsp milk

2 tsp le­mon juice

½ tsp dry mus­tard

¼ tsp pep­per

⅓ cup panko bread crumbs

1 tbsp olive oil

Wear­ing rub­ber gloves, halve jalapeño pep­pers length­wise; scrape out seeds and mem­branes, leav­ing stems in­tact. Mash to­gether herb-and-gar­lic cheese, Ched­dar, milk, le­mon juice, dry mus­tard and pep­per; spoon into jalapeño pep­pers. Ar­range on rimmed bak­ing sheet, cut side up. Toss bread crumbs with oil un­til moist­ened; di­vide among pep­pers. (Make-ahead: Cover and re­frig­er­ate for up to 24 hours.)

Bake in 375°F oven un­til jalapeño pep­pers are soft­ened and tops are golden, about 40 min­utes. per piece: about 41 cal, 1 g pro, 4 g to­tal fat (2 g sat. fat), 2 g carb (2 g sugar), 6 mg chol, 51 mg sodium, 20 mg potas­sium. % RDI: 1% cal­cium, 1% iron, 3% vit A, 5% vit C, 1% fo­late. Al­ways wear rub­ber gloves when han­dling hot pep­pers and avoid touch­ing your eyes and nose, as the oils can cause ir­ri­ta­tion.

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