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Baked Jalapeño Poppers with Goat Cheese
Spicy with a hint of smoke, these jalapeño poppers are easy-to-make, festive appetizers. Pair with California Syrah or Sparkling wine.
Pairs With
Ingredients
- 1 tablespoon (15ml) extra virgin olive oil
- 4 ounces (113g) soft goat cheese
- 8 ounces (230g) Monterey Jack cheese, grated
- 2 tablespoons (30ml) chives, finely chopped
- 1/2 teaspoon (2.5ml) sea salt
- 12 fresh jalapeño peppers, cut in half lengthwise, seeds removed
- 2 large eggs
- 1/2 teaspoon (2.5ml) sea salt
- 2 cups (300g) toasted breadcrumbs
Serves 4 to 6
Instructions
- Preheat the oven to 350 degrees F. (180 C.)
- Use the olive oil to grease a shallow baking sheet and set aside.
- In a medium bowl mix together the goat cheese, Jack cheese, chives and half teaspoon of sea salt.
- Spread 1 tablespoon of the cheese mixture into the middle of each jalapeño half.
- In a small bowl, beat together the eggs and half teaspoon of sea salt.
- Dip each filled jalapeño into the egg mixture to coat, and then roll in the breadcrumbs.
- Place the breaded peppers, cut side up, on the prepared baking sheet and bake until the filling is melted and the crust is golden, about 25 minutes.
- Let cool slightly before serving.
Pairs With
