What You'll Need:
- 12 fresh jalapeno poppers, sliced in half vertically and seeded with the tops removed
- 1 small package of whipped cream cheese
- Delicae Gourmet Raspberry Chipotle Sauce
- Seasoned Bread Crumbs
- 3 beaten eggs
Mix 1 small package of whipped cream cheese with 1/2 cup of Delicae Gourmet Raspberry Chipotle Sauce. Spoon the mixture into one half of each jalapeno pepper, filling them just above the sides. Close the popper by pressing the other half back on top. Refrigerate for two hours so that the cream cheese will cool and solidify, helping to keep the poppers closed.
After they've chilled, dip them in the egg mixture, then into the seasoned breadcrumbs. Wait five minutes for the mixture to dry, and repeat the process. The double breading will make the popper a little crispier.
Once they're breaded, space them evenly on a baking tray. Bake them at 400 degrees for 15 to 20 minutes, turning over halfway through to make both sides crispy.