Easy, baked jalapeño poppers
Delicious, easy, baked jalapeno poppers. Served with a creamy honey mustard sauce.
Oven, Baking tray
mature cheddar cheese
Woolworths all-purpose seasoning
halved and seeds removed
Panko Bread Crumbs
olive oil spray
extra large egg
Creamy honey mustard dressing
good quality mayonnaise
good grinding black pepper
Mix all of the ingredients in a small bowl.
Preheat the oven to 180° C.
Place the panko bread crumbs in a shallow oven dish and lightly spray with the olive oil spray.
Toast the panko bread crumbs for 5 minutes until golden.
Fill the Jalapeño halves with the cheese filling.
Dip the filled jalapeno halves in egg, coat with flour and dip in egg again. Lastly, roll in panko bread crumbs and place on a baking sheet lined with a silicone baking mat.
Give the poppers a light spray of olive oil again.
When all the poppers are coated with panko bread crumbs bake in the oven for 25 minutes.
Serve immediately with the creamy honey mustard dip.
Honey mustard dip sauce
Mix all of the ingredients for the creamy honey mustard dip sauce and add to a small bowl.
Panko bread crumbs work best as they become stay crunchy when baked. You can find them under the Asian section of your local super market.