A Year-Round Guide to Franklin and Nantahala

Yield: 1 dozen. 12 large jalapeño peppers 3 tablespoons olive oil ½ cup panko breadcrumbs 1 cup extra-sharp cheddar, shredded 6 ounces plain goat cheese ½ teaspoon salt 2 eggs,

Madison County Championship Rodeo

Yield: 1 dozen. 12 large jalapeño peppers 3 tablespoons olive oil ½ cup panko breadcrumbs 1 cup extra-sharp cheddar, shredded 6 ounces plain goat cheese ½ teaspoon salt 2 eggs,

Rosemary and Goat Cheese Strata

Yield: 1 dozen. 12 large jalapeño peppers 3 tablespoons olive oil ½ cup panko breadcrumbs 1 cup extra-sharp cheddar, shredded 6 ounces plain goat cheese ½ teaspoon salt 2 eggs,

Baked Jalapeño Poppers

jalapeno poppers

Yield: 1 dozen.

12 large jalapeño peppers
3 tablespoons olive oil
½ cup panko breadcrumbs
1 cup extra-sharp cheddar, shredded
6 ounces plain goat cheese
½ teaspoon salt
2 eggs, beaten
2 green onions, sliced (optional)
Sour cream (optional)

Preheat the oven to 425°. Wash peppers and pat dry. Cut peppers in half lengthwise. Carefully remove the seeds. Drizzle 2 tablespoons of olive oil over jalapeños and toss. Place peppers on a parchment-lined baking sheet. Roast until crisp-tender, 5 minutes. Let cool 10 minutes.

In a nonstick skillet, heat 1 tablespoon of olive oil. Add panko and stir. Allow panko to brown on low heat, stirring occasionally. Remove from heat and set aside.

In a separate bowl, mix together cheddar, goat cheese, and salt. Fill each half of pepper with cheese mixture, allowing room for the panko. Brush the cheese mixture with the egg; top with panko. Place stuffed peppers on a parchment-lined baking sheet, panko side up. Bake at 425° for 5 minutes or until the cheese begins to melt. Garnish with sliced green onions and serve with sour cream (optional).

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This story was published on Aug 01, 2016

Lynn Wells

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.