Baked Jalapeño Poppers with Sweet and Spicy Apricot Sauce

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September 24, 2016

Recipe by Will Cook For Friends


For the dipping sauce:

¼ cup apricot preserves

¼ tsp. ginger powder

¼-1/2 tsp. red chile flakes, to taste

⅛th-1/4 tsp. cayenne pepper, to taste

1-2 tsp. water, as needed

For the poppers:

8 oz. cream cheese, softened

1 cup grated pepper jack cheese (or monterray jack, mozzarella, or cheddar)

14-16 jalapenos, depending on size

2 large eggs

2 TBSP milk

½ cup all-purpose flour (or gluten-free blend)

1½ cups panko breadcrumbs (or gluten-free alternative)

1½ tsp. kosher salt (or ¾ tsp. sea salt)

1 tsp. sweet paprika

½ tsp. onion powder

½ tsp. garlic powder

Pinch of cayenne

Pinch of black pepper

Cooking spray


1For directions visit Will Cook For Friends


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