Oven Roasted Jalapeno Poppers
Stuffed with Chevre Goat Cheese with bread crumbs for a crunch and baked to keep them healthier than fried, these poppers are so crispy, no one will guess that they're not deep-fried and when that chevre oozes out - yum!
- Jalapenos, Seeded and Halved Lengthwise · 8 ounces
- Olive Oil · 3 tablespoons
- Panko Breadcrumbs · 1 cup
- Herbie's Hot Paprika · 1 tablespoon
- For the filling: ·
- Chevre Goat Cheese · 12 ounces
- Shallots, minced · 2
- Garlic Cloves, minced · 4
- Salt & Pepper ·
Start by preheating your oven to 400 degrees
Heat one tablespoon of olive oil in a medium saute pan over medium heat. Once the oil begins to shimmer add the garlic and the shallots to the pan. Add a pinch of salt and sweat the garlic and shallots for 2 minutes. Remove the pan from the heat and let cool.
In a medium sized bowl add the chevre goat cheese along with the cooled down garlic and shallots. Mix all the ingredients until well incorporated. Season to taste with salt and pepper.
Add the 1 cup of panko breadcrumbs to a small bowl and mix with 2 tablespoons of olive oil and a pinch of salt. Coat the breadcrumbs evenly with the olive oil.
Lay the jalapeno halves out on a cookie sheet and fill with the goat cheese mixture. Evenly distribute the breadcrumbs on top of each pepper. Then sprinkle Herbie's Hot Paprika over each Jalapeno and you are ready to bake.
Bake the peppers at 400 degrees for about 20-25 minutes or until the breadcrumbs are golden brown.
Serve the Jalapeno poppers immediately and enjoy with Williamson Wines Frolic Viognier.
Chef Tommy's Tips:
- If the Jalapenos are too spicy swap them out for sweet peppers instead! Equally as delicious without the heat.