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I think I mentioned this in last year’s Super Bowl post, but I am not a sports fan. The only reason I look forward to game day is because of the food. Why are football snacks so delicious? Anyway, everybody knows that your team doesn’t stand a chance if you aren’t serving up something delicious to your friends (okay, maybe that’s not true but it’s probably just as effective as wearing your favorite jersey!).
I could probably fill a book with all of my favorite game day snacks but for now, I’ll just start with this one because it’s been a fan favorite all season long in my house and I think you’ll really like it too.
Homemade Baked Jalapeno Poppers:
Ingredients
- 12 jalapeno peppers, about 2 1/2 inches long
- 4 ounces grated cheddar (or your favorite spicy cheese like Pepper Jack)
- 3 ounces cream cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground chipotle pepper
- 2 large eggs
- 2/3 cup unflavored dry bread crumbs
- 1/2 teaspoon salt
- 3 tablespoons sour cream, plus more for dipping
- 2 tablespoons milk
- 2 scallions, sliced
Directions
- Preheat oven to 325°F. Lightly oil baking sheet and set aside.
- Cut peppers in half lengthwise; scrape out and discard seeds.
- In small bowl, mix together cheddar, cream cheese, garlic powder and chipotle pepper; fill each pepper half with some of mixture.
- In one bowl, lightly beat eggs until combined and frothy. In another bowl, stir together bread crumbs and salt. Roll each filled pepper in egg, then in bread crumbs. Place on baking sheet.
- Bake until tender and browned, about 30 minutes. Whisk 3 tablespoons sour cream with milk. Drizzle over the poppers and sprinkle with scallions. Serve warm, with additional sour cream for dipping.
Are you drooling yet? What else are you going to have on hand for the Super Bowl this Sunday?
Rebecca McKinney
I was born a foodie. My dad is a chef, baker, and restaurant owner and my mom might as well be because she owns whatever kitchen she walks into. I grew up working in my family’s restaurant and bakery in Pawling, New York – McKinney and Doyle. I started behind the bakery counter at 12 years old after begging my parents to let me start working. At 16 I worked as a hostess. By 18 I was serving tables and training behind the bar where I then worked every other weekend throughout my college career. Even now, when I am visiting my family in New York, I help out where I’m needed. To make a long story short, the food and restaurant industry has been my life for as long as I can remember.
I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.
So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!
Eat well & travel often,
Becky McKinney
I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.
So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!
Eat well & travel often,
Becky McKinney
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