JALAPENO POPPERS! BAKED!

Baked jalapeno poppers!  Yes, I would make them again!

Indulgence before food restrictions!  We had leftover jalapenos, and I had been wanting to try making jalapeno poppers, so why not??  Since we were having them with quesadillas, I figured I should bake them instead of frying them.  Still delicious!

Makes 6 jalapeno poppers
6 good-sized jalapenos
4 ounces low-fat cream cheese, softened
Dash cayenne pepper
1/2 chopped green onion
1 cup bread crumbs
1 cup flour
1 egg
1 tablespoon milk

1. Preheat oven to 350 degrees.
2. Wrap foil over a shallow baking pan and spray lightly with cooking spray.
3. Slit jalapenos down the center on one side, do not cut all the way through.  Remove seeds and membrane.
4. Mix together cream cheese, cayenne pepper, and green onion in a small bowl.
5. Stuff the jalapenos with the cream cheese mixture and press the slit closed.
6. Mix the egg and milk in a bowl, and place the bread crumbs in another bowl, and the flour in a third bowl.
7. Carefully dip each jalapeno in the flour, then the egg mixture, then the bread crumbs and place slit-side up in the baking pan.
8. Bake for 30 minutes until the outside is golden and crunchy.

We ate them with sauteed onion and cheddar quesadillas, served with cilantro sour cream!  Indulgence on cheese to the max.  Perhaps these will make an appearance during football season!... if we have one.  

Slit and seeded

Coated and going in the oven!

Served with quesadillas, salsa, and cilantro sour cream