Fall means different things to different people. Some love the cooler temps, others the beautiful foliage. In my house, fall signifies the start of football season! My husband is a huge football fan and every Sunday, I can be sure that we will be catching at least one game on television.
So, it goes without saying that on Sundays I love preparing some delicious game-time eats for us to enjoy, whether its just our family, or we are enjoying Football Sunday with friends.
One of the biggest things I have learned about cooking with hot peppers is that you can control the spice level some by removing the seeds. The heat is still there certainly, but not as intense as when you leave the seeds.
Baked Boursin Jalapeno Poppers
- 12 whole jalapeno peppers, sliced in half and de-seeded (leave seeds in for more heat
- 5.2 ounce package of Boursin Garlic and Herb Cheese
- 1/2 cup whole wheat flour
- 2 cups, whisked
- 1 cup panko breadcrumbs
- Cooking spray
Step 1: Preheat your oven to 350 degrees. Next, set up a 3 part breading station with the flour in one bowl, whisked eggs in the second bowl, and breadcrumbs in the third bowl. Now it's time to stuff!
Step 2: Stuff each halved jalapeno piece with a generous helping of the Boursin cheese, pressing the cheese down into the pepper cavity as much as possible. Then, bread each piece starting with the flour, then dipping in the whisked egg, and finishing off my rolling in the breadcrumbs. As you finish each piece, place them onto a baking sheet lined with foil and coated with cooking spray.
Step 3: Bake the poppers in the 350 degree oven for 25 to 30 mins. You may also want to place them under the broiler for a minute or two to finish them off and give them a nice brown top.
Hope you enjoy! Cheers, Melanie