Baked Jalapeno Poppers

12 jalapenos (mine were very small)

1/3 cup light cream cheese, softened (I had spinach flavored but plain is fine)

1/4 cup cheddar cheese, shredded

1/8 cup chopped chives

1/2 tsp ground cumin

1/2 tsp cayenne


3/4 cup panko bread crumbs (next time I'm going to reduce this to 1/2 cup)

2 tbsp canola oil

1/4 tsp paprika

1/4 tsp chilli powder (this is not lal mirchi, it's what you get in the regular grocery store labelled chilli powder)

salt and freshly ground black pepper to taste   


In a bowl, combine the cream cheese, cheddar cheese, chives, cumin and cayenne pepper.

In a separate bowl, combine the panko bread crumbs, oil, paprika, chilli powder, salt and pepper.

Slice each jalapeno in half and remove the seeds and rib (make sure to wear a glove when doing this).  Fill each half with cream cheese filling.  Dip in the bread crumb mixture, turn over and pat on as much bread crumbs as you can.  Place on a parchment paper lined baking sheet.  You can make ahead at this point and keep in the fridge until you are ready to bake.

Preheat over to 350 F and bake the poppers for 20-25 minutes.


Dipping Sauce

1/4 cup light sour cream

1 tsp barbeque sauce

Mix sour cream and barbeque sauce together.  Keep in fridge until poppers are ready to serve.