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The ingredients needed to prepare Goat and cheddar cheese jalapeno poppers:
- Provide 8 large jalapenos, halved lengthwise, seeds/rib removed
- Prepare Cooking spray
- Use 1/3 C panko
- Use 1 C extra sharp cheddar cheese, grated
- Prepare 4 oz goat cheese
- Use 1/3 C chives, minced
- Take 1 clove garlic, minced
- Prepare 1 egg, beaten
Instructions to make Goat and cheddar cheese jalapeno poppers:
- Preheat oven to 425°. Spray the jalapenos with cooking spray. Arrange, cut side down on a baking sheet. Roast for 7 minutes, until crisp-tender. Turn over and let cool for 10 minutes.
- Place panko in a shallow bowl or plate. In another bowl, mix both cheeses and the chives and garlic. Shape tablespoons of the mixture into football shapes and press into the jalapeno halves. Brush the cheese mixture with the egg; press each jalapeno, cheese sie down, into the panko to coat. Place on the baking sheet, panko side up.
- Spritz with cooking spray.. Sprinkle with 1/4 tsp salt. Bake until cheese is melted, about 4 minutes. Preheat the broiler. Broil for 1-2 minutes until browned. Serves 4
Traditional jalapeño poppers are breaded, deep-fried, and stuffed with cream cheese. I promise, this version is just as good, if not better! Replace the breading with bacon and substitute goat cheese for the cream cheese and you've got yourself a keto flavor bomb that hits all those cravings—crunchy, creamy, spicy, and salty. These bacon goat cheese jalapeno poppers are a fast and delicious little appetizer full of creamy goat cheese, crisp bacon crumbles, and sweet pepper jelly overtop quickly charred jalapenos for the perfect sweet and spicy party treat! When my mom and I get together, we usually end up cooking new recipes.
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