- 24 good-sized jalapeño chiles
- 2 ounces grated Jack or Muenster cheese
- 2 ounces grated feta or Mexican-style queso añejo de Cotija
- 1 tablespoon dried bread crumbs
- 1 beaten egg (optional)
- 1/2 cup dried bread crumbs (optional)
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Makes 2 dozen
Good to know
Jalapeño “poppers” are now available frozen in every club store and most supermarkets, so why bother to make your own? Because the prefab versions are usually heavily battered and fried and filled with boring cheese. This lower-calorie baked version is still plenty rich, with two kinds of cheese.
Which beer should I drink with this?
Märzen or dunkel.
1. If you want additional crunch, you can dip them in egg and bread crumbs, but don’t expect this coating to adhere completely to the smooth skin of the chiles.
2. Removing the ribs and seeds leaves a shell with only a fraction of the heat of the whole chile, but even so, some chiles remain searingly hot while others in the same batch can be pretty mild. That’s part of the game with this dish--you never know when you’re going to get a really hot one.
The Microbrew Lover’s Cookbook
From The Microbrew Lover’s Cookbook, Copyright © 2002 by Jay Harlow. Used by arrangement with Jay Harlow.
Photo: Beau B/Flickr