These delightful Jalapeno Poppers are quick and easy, baked not fried, and use ricotta not cream cheese so contain a lot less calories but no less flavour!
Baked Jalapeno Poppers
6 Jalapeno Chilies
1/2 cup Ricotta Cheese
1/4 cup Shredded Cheddar cheese
pinch smoked paprika
tbsp of Srirancha (or other hot sauce)
tbsp finely chopped herbs like Parsley, Coriander (cilantro) basil
1 clove teaspoon garlic crushed
big pinch salt
1 rasher bacon fried til crisp then chopped finely (optional)
1/4 cup Panko breadcrumbs
Wash and cut the Jalapeno peppers in half lengthwise, remove the seeds and membranes. (you can chop some of these finely into the mix if you like it hotter, or leave them out for milder)
Put aside half the shredded cheddar cheese and the Panko breadcrumbs.
Combine The cheeses, salt, spices, garlic, bacon and mix well until the mixture is even. Spoon into the Jalapeno cavities an smooth into a raised shape.
Dip the peppers filling side down into the remaining shredded cheese, then into the panko crumbs, ensuring that plenty of crumbs stick to each one creating a nice crumby cheesy crust, sprinkle/push more on if necessary.
Spray with spray oil and they are ready to go, at this stage you can cover and refrigerate them until needed.
Bake in medium hot oven for 10-15 minutes until the crust is nicely golden brown and the cheeses have melted and the peppers have cooked. If necessary you can grill (broil) the tops for a few minutes to make them extra crispy.
Serve with Ranch dressing to dip!