Sour Cream-And-Onion Jalapeno Poppers
Serves: 6
Callie Medhurst
1 January 1970
Based on User reviews:
51
Spice
55
Sweetness
52
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsps
Vegetable Oil1 large
Onion (finely chopped)1 cup
Sour Cream2 tbsps
Chives (chopped fresh)1 tsp
Onion Powder1 cup
All-Purpose Flour3 large
Egg1.5 tsps
PaprikaDirections:
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
5
Stir to combine; season with salt
6
Spread about 1 tablespoon cheese mixture in each jalapeno half
7
Put the potato chips in a large resealable plastic bag and crush with a rolling pin to make coarse crumbs
8
Line a rimmed baking sheet with foil and coat with cooking spray
9
Whisk the flour and 1/4 teaspoon salt in a shallow bowl
10
Whisk the eggs in another shallow bowl
11
Combine the crushed chips with the paprika in a third bowl
12
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
13
Transfer to the prepared baking sheet, filling-side up, and bake until golden brown, 25 to 30 minutes
14
Try serving these poppers with a splash of malt vinegar
15
Photograph by Christopher Testani