Happy Father’s Day to all our Tiger Dads!
This week I came across a great recipe in the food section of the newspaper that I want to share for Father’s Day … Jalapeño Poppers with all the ingredients to make them spicy, cheesy, & porky!
You really can’t go wrong with stuffed jalapeño peppers. They work perfectly as a precursor to a grilled entree, or on a platter of other savory munchies while watching tonight’s NBA game (Go Heat!), or at your next tailgating party (Football season will hopefully be here soon!).
CHEESY SAUSAGE-STUFFED JALAPENOS
- 4 ounces cream cheese, softened
- ½ cup grated sharp cheddar cheese
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- 4 ounces sausage, cooked and crumbled
- 2 scallions, green and white parts, chopped
- 6 jalapeño peppers, halved lengthwise, seeds removed
- 2 tablespoons butter, melted
- ½ teaspoon smoked paprika
- ½ cup panko breadcrumbs
1. Heat the oven to 400 F. Spray a rimmed baking sheet with cooking spray.
2. In a medium bowl, stir together the cream cheese, cheddar, cumin, chili powder, garlic powder, sausage and scallions. Spoon the mixture into the jalapeños halves, then arrange them on the prepared baking sheet.
3. In a small bowl, stir together the butter, smoked paprika and panko. Spoon the panko mixture onto the filling in the jalapeños. Bake for 15 minutes, or until bubbly and golden.
Note: For tailgating, the poppers could be cooked on the grill.Nutrition information per serving: 230 calories; 180 calories from fat (78 percent of total calories); 20 g fat (10 g saturated; 0 g trans fats); 55 mg cholesterol; 7 g carbohydrate; 1 g fiber; 1 g sugar; 7 g protein; 270 mg sodium. Recipe by Alison Ladman, The Associated Press