This month one of my uncles turned 60 and we decided to get together to throw him a party at my family's new favorite local hangout - Coaches Pub 'N' Grill. We reserved a three seasons-type room and brought a bunch of snacks to pass. Since I haven't really cooked in a while I wanted to try something a little different.
Last month, I saw a recipe in one of my magazines for hot poppers. Normally, I would think this recipe would be a little hard to make but the magazine clearly showed that it was pretty easy, so I gave it a try!
via Woman's Day Magazine - Feb '12
4 oz Neufchatel cream cheese - room temperature
2 oz extra sharp cheddar - finely shredded
12 small jalapenos
2 large eggs
3/4 cup fine cornmeal
- Preheat oven to 425.
- Line a rimmed baking sheet with foil.
- Cut the jalapenos in half, lengthwise. Remove and discard the seeds.
- In a medium bowl, combine both cheeses and then spoon into a resealable plastic bag. Snip off one corner (you are making a piping bag).
- Pipe cheese mixture into the pepper halves.
- In a second bowl, beat the egg whites until frothy.
- Place cornmeal in a shallow bowl.
- Dip each pepper half in the egg whites and then into the cornmeal turning and pressing gently.
- Place the peppers cheese-side up on the baking sheet.
- Bake until the peppers are just tender and the cornmeal is golden and crisp, about 12 - 15 min.