Jalapeño Poppers with Paneer

Jalapeño Poppers with Paneer

Recently, we had stuffed jalapeños with crab at a sushi restaurant in Palm Springs! As Neal and I were blissfully feasting, we started chatting about jalapeño poppers and wondering what happened to the beloved appetizer of the 90's! I remember as a child, grabbing as many as I could at dinner parties hosted by my mother and sneaking up to my room. I loved the duo of hot, melted cheese and the crunch of the jalapeño. During this trip down to memory lane, I asked myself if we could create a variation with our mark on it. And that is exactly how Jalapeño Poppers with paneer was born!

For those of you unfamiliar with paneer, it is a crumbly cheese originating from South Asia. Paneer is unaging and cooks without melting. Since we would not be able to achieve the same ooziness with this specific cheese, we decided to chop the paneer finely, marinate with tandoori masala, and coat the poppers with a falafel mix breading. Neal was a huge fan of the breading, however, I like the jalapeño just roasted! Therefore, the breading is completely optional and comes down to personal preference. Enjoy our short recipe below!

Jalapeño Poppers with Paneer

Prep time: 10

Cook time: 30

Yield: 2-4

Ingredients

  • 1 c Paneer, chopped finely
  • 1/2 c Plain yogurt
  • 1 Tb. Tandoori masala
  • 4 Eggs
  • 2 c Falafel mix (or breadcrumbs)
  • 10 Jalapeños, large

Cooking Directions

  1. Preheat the oven to 375 degrees.
  2. Thoroughly mix together tandoori masala and yogurt. Add in the chopped paneer and mix well.
  3. Split the jalapeños in half and remove the seeds. Then stuff the paneer mixture into the jalapeño halves.
  4. To prep the battering stations, crack and whisk together the eggs in a bowl and in a separate plate pour in the falafel mix.
  5. Dunk the jalapeño halves one at a time into the egg mixture and then the falalfal mix until thoroughly coated.
  6. Place them on a greased baking pan and bake for 30 minutes or until golden on top.
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