Jim’s Baked Jalapeño Poppers by Lucy Burdette

 LUCY BURDETTE: last year as part of our Friends of the Key West Library season, we threw a benefactor party that featured New York Times food critic, Sam Sifton. 

He made ceviche for the audience which we all got to taste. Other board members brought hors d’oeuvres. A new member, Sharon, offered her husband‘s jalapeño poppers. I adore poppers, and these were so good, that I probably ate six of them. (Don’t tell the others!)

Sharon's husband Jim was good enough to share the recipe which I made recently. It’s terrific because it does not involve any frying. He used low-fat versions of the cheese, the mayonnaise, and the cream cheese. I did not! I meant to spray the tops of the peppers as suggested, but I was in a hurry to get to a party and I forgot. They turned out amazing anyway.

Just be careful while seeding the peppers—don’t touch your face, especially your eyes. If you’re very sensitive, wear gloves. Otherwise, wash your hands after you work on the peppers! Don’t worry about them being too hot to eat as they mellow while baked.

For my party, I made 17 large jalapeños and doubled the ingredients. This was the perfect amount for a group of 12. We have one gluten-free friend, and for him I skipped the step of dipping the peppers in Panko crumbs. Those turned out fine as well.

Ingredients

Olive oil cooking spray, divided

1 cup shredded Mexican style blend cheese

1/2 cup whipped cream cheese spread

2 Tbsp mayonnaise

1/4 C minced green onion

10 Jalapeño pepper(s)

Panko bread crumbs

Directions

1. Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.

2. In a medium bowl, combine the cheddar cheese, cream cheese, green onion and mayonnaise; mix well and set aside. Halve the peppers lengthwise and remove the seeds. Fill the peppers with the cheese mixture. 

3. Dip each pepper into bread crumbs

4. Transfer the peppers to the prepared baking sheet and coat with cooking spray. Bake until the filling is bubbly and the outside begins to brown, about 30-35 minutes. Serve hot, but room temperature works as well!

Note: If you’re making these for a party, you can make the filling ahead of time, then fill, dredge, and bake the peppers the day of your gathering. (Top three photos courtesy of Nick Doll Photography.)

What's your favorite hors d'oeuvre to bring to a party?

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A Delicious Deception has a slightly different tone than some of the earlier books, with more emphasis on family, but I loved it just as much as the rest of the series. Ms. Burdette has created characters who have grown in such natural, believable ways. She delivers an excellent mystery while also weaving in a major, emotional turning point in their lives. There is drama, murder, secrets, late-pregnancy feelings and hormones, a sick father-in-law, home renovations, a fun baby shower, and friends and family ready to tackle whatever comes their way. And in the end, a beautiful baby! Escape with Dollycas

This cozy mystery expertly balances personal stakes with a fast-paced plot in a consistent Burdette fashion. It’s a suspenseful, heart-filled addition to the series that proves Hayley is just as effective at solving crimes as she is at critiquing menus. Netgalley reviewer

Book 15 in the Key West series, paperback edition of THE MANGO MURDERS, is in bookstores now!

USA Today bestselling author Lucy Burdette writes the Key West food critic mystery series including A POISONOUS PALATE and A CLUE IN THE CRUMBS. Join her mailing list right here.