12 Sep Pregame with this First-String Appetizer
Want to bring the fire on game day? Believe us, the crowd will go wild for these jalapeño poppers—at home or the stadium.
Prep Time: 25 min | Cook Time: 10 min | Total Time: 35 min | Serves: 12-18
- 12-18 whole fresh jalapeño peppers
- 1 cup nonfat refried beans
- 1 cup shredded Monterey Jack or extra-sharp Cheddar cheese
- 1 scallion, sliced
- ¼ cup all-purpose flour
- 2 large eggs
- ½ cup fine cornmeal
- Olive oil or canola oil cooking spray
- Make a small slit on one side of each pepper.
- Place peppers in a large, microwave-safe dish. Cover and microwave on high until just softened (about 5 minutes).
- Meanwhile, combine refried beans, cheese, scallions and ½ teaspoon salt in a small bowl.
- Scrape out the seeds with a small spoon and fill each pepper with about 1 tablespoon of bean filling.
- Close the pepper around the filling.
- Preheat oven to 450 degrees and coat a large-rimmed baking sheet with cooking spray.
- Place flour in a shallow dish. Lightly beat eggs in another bowl.
- Combine cornmeal and the remaining ½ teaspoon salt in another dish.
- Roll each stuffed pepper in flour, dip in egg and roll in the cornmeal mixture.
- Place the peppers on the prepared baking sheet and generously coat all sides of each pepper with cooking spray.
- Bake for 5 minutes and turn each pepper over and continue baking for an additional 5 minutes until filling starts to ooze.
Ready to dish this out at your next tailgate?
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