Panko jalapeno poppers
Ingredients:
∎ 12 fresh jalapeno peppers
∎ 6 ounces cream cheese
∎ 1 1/2 cups grated pepper jack cheese
∎ 1/2 teaspoon cumin
∎ 1/2 teaspoon cayenne
∎ 2 eggs
∎ 2 tablespoons milk
∎ 1 cup panko crumbs
∎ 1/2 cup flour
Directions:
Preheat the oven to 350 degrees. Lightly grease a baking sheet.
Mix the cream cheese, shredded cheese, cumin and cayenne in a bowl or food processor.
Beat the eggs and milk in a bowl.
Halve the peppers lengthwise and remove their innards. Fill them each with one tablespoon of the cream cheese mixture.
One at a time, dredge the peppers in flour, roll them in the egg mixture and them dredge them in the panko to coat. Place them on the baking sheet, cut side up,and bake until the filling is runny and the crust is golden, about 30 minutes.
If you’re feeling adventurous, add your own southwestern spices to the flour, panko and egg mixture beforehand. A little extra spice is always nice!
Gronk-a-mole
Ingredients:
∎ 6 ripe avocados
∎ 1 habanero pepper, minced
∎ 1 large red onion, diced
∎ 1 clove garlic, minced
∎ 2 tablespoons chopped cilantro
∎ 1 teaspoon cumin
∎ 1 teaspoon cayenne
∎ Juice of 2 limes
∎ 1 large tomato, diced
∎ 1/2 lb. bacon
Bake the bacon at 400 degrees on a parchment paper-covered baking sheet for 15 minutes. Chop and set aside. Halve the avocados, remove pits and skin and mash in a bowl (or food processor) until creamy. Mix in pepper, onion, garlic, cilantro, cumin, cayenne, tomato, lime juice and chopped bacon. Serve immediately or refrigerate air-tight until serving.
