Panko bread crumbs give these baked-not-fried jalapeños an addictively crispy texture. Boursin has the ideal smooth and creamy consistency for filling the peppers; look for it in the deli section of your supermarket.
- Prep time 10 minutes
- Total time 50 minutes
Ingredients
- 10 jalapeño pepper
- 125 g light soft garlic-and-herb cheese (such as Boursin)
- 1/3 cup shredded light Cheddar-style cheese
- 2 tablespoons milk
- 2 teaspoons lemon juice
- 1/2 teaspoon dry mustard
- 1/4 teaspoon pepper
- 1/3 cup panko bread crumbs
- 1 tablespoon olive oil
Method
Wearing rubber gloves, cut jalapeños in half lengthwise; scrape out seeds and membranes, leaving stems intact.
Mash together garlic-and-herb cheese, Cheddar cheese, milk, lemon juice, dry mustard and pepper; spoon into pepper halves. Arrange on baking sheet. Toss panko with oil until moistened; divide among peppers. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Bake in 375°F (190°C) oven until peppers are soft and panko is golden, about 40 minutes.
Makes about 20 pieces.
Nutritional facts Per piece: about
- Sodium 51 mg
- Sugars 2 g
- Protein 1 g
- Calories 41.0
- Total fat 4 g
- Potassium 20 mg
- Cholesterol 6 mg
- Saturated fat 2 g
- Total carbohydrate 2 g
%RDI
- Iron 1.0
- Folate 1.0
- Calcium 1.0
- Vitamin A 3.0
- Vitamin C 5.0
