So this weekend I couldn't decide what snack I wanted to make for the hubs while he watched football. It was either a Frito-pie or jalapeno poppers.
Nick wasn't crazy about the Frito-pie idea but I just couldn't shake my craving for those salty corn chips. That's when I decided I was going to mix some crushed Frito's into the baked jalapeno popper Panko crumbs.
Is that crazy? If it is -- then crazy tastes pretty darn good.
I didn't "bake" them because I was trying to be healthy ... I mean come on ... they are stuffed with cream cheese and Monterey Jack. I baked them because it's easier than cleaning up splatters of oil.
The Frito's gave the breading all the seasoning it needed. Hubs basically ate them all and next time we have guests over for football these will certainly be on the menu.
My photos aren't really up to par right now I know. Easy above angles. Meh. Sorry.
Want to hear something else crazy? It's crazy that I haven't posted for two weeks and I am so very sorry. I promise to have some fantastic seasonal jello shots and party treats coming this way soon.
P.S. Let me know what you think of the long overdue new blog design!
Baked Frito Jalapeno Poppers (Makes 20 Poppers)
10 Jalapeno peppers
8 oz cream cheese (room temperature)
1/2 cup shredded Monterey Jack cheese
1 handful chopped chives
1 handful chopped parsley
1 cup crushed Fritos
1 cup Panko bread crumbs
1 cup egg whites
1. Preheat your oven to 400 degrees. Using gloves (highly recommended so you don't burn your hands with the capsicum in the peppers) halve and de-seed your jalapenos.
2. Mix your room temperature cream cheese with the Monterey Jack cheese and herbs. Fill your peppers with the cheese mixture.
3. Mix your crushed Fritos and Panko bread crumbs. Coat your peppers first in the egg whites then the Frito/Panko breading.
4. Bake for 10-15 minutes or until breading is golden. Serve warm.