Ingredients

The following ingredients have 24 Servings
  • 12 jalapeño peppers, about 2½ inches long
  • 4 ounces Cabot Alpine Cheddar, Cabot Mild Cheddar or Cabot Sharp Cheddar, grated* (about 1 cup)
  • 3 ounces Cabot Premium Cream Cheese
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground chipotle pepper
  • 2 large eggs
  • ⅔ cup unflavored dry bread crumbs
  • ½ teaspoon salt
  • 3 tablespoons Cabot Sour Cream, plus more for dipping
  • 2 tablespoons milk
  • 2 scallions, sliced

Instruction

  • PREHEAT oven to 325°F. Lightly oil baking sheet and set aside.
  • CUT peppers in half lengthwise; scrape out and discard seeds.
  • MIX together cheddar, cream cheese, garlic powder and chipotle pepper in a small bowl.
  • FILL each pepper half with some of mixture.
  • BEAT eggs in a bowl until combined and frothy. In another bowl, stir together bread crumbs and salt. Roll each filled pepper in egg, then in bread crumbs. Place on baking sheet.
  • BAKE until tender and browned, about 30 minutes. Whisk 3 tablespoons sour cream with milk. Drizzle over the poppers and sprinkle with scallions. Serve warm, with additional sour cream for dipping.