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“As the nights grow longer and it's hockey that's in season, eating on the couch need not mean mindless munching. If you're a fan of jalapenos and cheese, these are fun and easy to make, and not as spicy as you may think - the seeds and membranes contain most of a pepper's heat.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Cut the jalapenos in half lengthwise, and remove the seeds and membranes. (Using rubber glovese is a good idea). In a small bowl, stir together the cream cheese, cheddar, and cumin. Stuff the jalapeno halves with the mixture - take a bit of the cheese and roll it into a rough cylinder, then press it into the pepper. It will be overflowing - about the size of the original pepper.
  3. Get three shallow dishes. In one, beat the eggs, with a fork. In another, combine the flour, salt and pepper. In the third put the panko or breadcrumbs.
  4. One at a time, dredge the jalapenos in flour, then in the beaten egg, and then into the crumbs, pressing to coat well.
  5. Place the peppers cut side up on a foil-lined baking sheet.
  6. Bake for about 30 minutes.

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