Sour Cream-and-Onion Jalapeno Poppers
Sour Cream-and-Onion Jalapeno Poppers requires roughly 50 minutes from start to finish. For 60 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains about 4g of protein, 10g of fat, and a total of 141 calories. This recipe serves 24. 512 people were glad they tried this recipe. Head to the store and pick up onion powder, paprika, onion, and a few other things to make it today. Plenty of people really liked this hor d'oeuvre. It is brought to you by Foodnetwork. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 32%, this dish is rather bad. Try Tuna with Jalapeño Sour Cream, Veggie enchiladas in jalapeno sour cream sauce, and Cilantro-jalapeno Latkes With Chipotle Sour Cream for similar recipes.
Servings: 24
Preparation duration: 15 minutes
Cooking duration: 35 minutes
Ingredients:
1 5-ounce package garlic-and-herb cheese spread (such as Boursin), at room temperature
3 large eggs
1 cup all-purpose flour
2 tablespoons chopped fresh chives
12 medium jalapeno peppers, halved lengthwise and seeded (stems intact)
Kosher salt and freshly ground pepper
1 large onion, finely chopped
1/2 teaspoon onion powder
1 1/2 teaspoons paprika
8 cups sour cream-and-onion potato chips (about 7 ounces)
1 1/2 cups shredded mozzarella cheese (about 6 ounces)
1/2 cup sour cream
2 tablespoons vegetable oil
Equipment:
oven
frying pan
bowl
ziploc bags
rolling pin
baking sheet
aluminum foil
whisk
Cooking instruction summary:
Preheat the oven to 400 degrees F. Heat the vegetable oil in a medium skillet over medium-high heat. Add the onion and season with salt and pepper; cook, stirring occasionally, until softened and golden, 8 to 10 minutes. Transfer the onion to a bowl and add the sour cream, cheese spread, mozzarella, chives, onion powder and 1/2 teaspoon pepper. Stir to combine; season with salt. Spread about 1 tablespoon cheese mixture in each jalapeno half. Put the potato chips in a large resealable plastic bag and crush with a rolling pin to make coarse crumbs. Line a rimmed baking sheet with foil and coat with cooking spray. Whisk the flour and 1/4 teaspoon salt in a shallow bowl. Whisk the eggs in another shallow bowl. Combine the crushed chips with the paprika in a third bowl. Dredge each stuffed jalapeno in the flour, turning to coat, then dip in the egg mixture and coat with the potato chips, pressing to adhere. Transfer to the prepared baking sheet, filling-side up, and bake until golden brown, 25 to 30 minutes. Try serving these poppers with a splash of malt vinegar. Photograph by Christopher Testani
Step by step:
1. Preheat the oven to 400 degrees F.
2. Heat the vegetable oil in a medium skillet over medium-high heat.
3. Add the onion and season with salt and pepper; cook, stirring occasionally, until softened and golden, 8 to 10 minutes.
4. Transfer the onion to a bowl and add the sour cream, cheese spread, mozzarella, chives, onion powder and 1/2 teaspoon pepper. Stir to combine; season with salt.
5. Spread about 1 tablespoon cheese mixture in each jalapeno half.
6. Put the potato chips in a large resealable plastic bag and crush with a rolling pin to make coarse crumbs.
7. Line a rimmed baking sheet with foil and coat with cooking spray.
8. Whisk the flour and 1/4 teaspoon salt in a shallow bowl.
9. Whisk the eggs in another shallow bowl.
10. Combine the crushed chips with the paprika in a third bowl. Dredge each stuffed jalapeno in the flour, turning to coat, then dip in the egg mixture and coat with the potato chips, pressing to adhere.
11. Transfer to the prepared baking sheet, filling-side up, and bake until golden brown, 25 to 30 minutes.
12. Try serving these poppers with a splash of malt vinegar.
13. Photograph by Christopher Testani
Nutrition Information:
covered percent of daily need
