We often think of summer’s excess in terms or tomatoes or blueberries, based on your palate. Peppers are often overlooked at market or give a such generous harvest they leave us overwhelmed. How many pickled peppers is it reasonable to make?
Danielle and Jordan Scroble are the founders of Grow Your Own Freedom and vendors at the Antietam Valley Farmers' & Artists' Market. They shared their recipe for Baked Jalapeño Poppers below. This recipe should make a serious dent in your pepper harvest and you can freeze some for later.
Planting your own produce is what Grow Your Own Freedom is all about. In a recent “2 Weird Hungry Girls” podcast episode, Natural Body Care, we spoke with Jordan about simple steps for living a healthy life.
I’m excited to be featuring local producers who vend at the Antietam Valley Farmers' & Artists' Market in upcoming “Phoebe Savors Berks, Berks County Living Style” posts! Tune into the Natural Body Care podcast episode to hear Danielle and Jordan’s story and subscribe to hear from other local food producers.
Stay on top of wholesome recipes, local eats or Phoebe's food and lifestyle podcast at Phoebe's website.
Happy and healthy cooking!
Baked Jalapeño Poppers
Recipe and photo by Danielle and Jordan Scroble
Yields 30 pieces
We gather as many jalapeños as possible and make a huge batch of these every year. In fact, this year we made and froze 100 jalapeño poppers! Feel free to double or triple the recipe depending on how many peppers you have. We freeze them so that we have a fun appetizer, reminiscent of summer, during those cold winter months!
Ingredients
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- 15 jalapeño peppers
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- 1, 8-ounce package low-fat cream cheese
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- 1, 8-ounce bag shredded cheddar cheese
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- 1 cup almond milk or low-fat milk
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- 1 cup organic flour
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- 1 cup organic breadcrumbs
Instructions
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- Cut the jalapeño peppers in half and core, removing all seeds. Wear gloves to ensure you won't be bothered by the peppers.
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- In a small bowl, mix together the cream cheese and cheddar cheese.
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- Stuff jalapeño halves with cheese mixture.
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- Set up an assembly line with the milk and flour. Dip jalapeños stuffed with cheese in milk and then roll in flour. Do this for all stuffed jalapeños.
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- Continue the assembly line with milk and breadcrumbs. Dip floured jalapeños into milk and then roll in breadcrumbs.
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- At this point, you can freeze breaded jalapeños and take out and prepare frozen.
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- If preparing now, set oven to 350ºF and bake on a baking tray for about 15-20 minutes.
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- If baking after frozen, set oven to 350ºF and bake on a baking tray for about 25-30 minutes.
