“From the SCCC Kitchen” offers Daily Gazette readers tastes from Schenectady County Community College’s nationally accredited American Culinary Federation culinary arts program. Recipes selected by SCCC instructors can easily be prepared at home. Today, senior technical specialist Ellen Heekin offers the fourth of four appetizer dishes — Pepper Poppers.
Ellen Heekin’s latest creations may look like sugar cookies. But with a name like Pepper Poppers, prospective tasters are warned in advance sugar is not in the mix.
Spicy and heat are in the equation. Heekin says people will find the poppers great company for salsa, guacamole and other dips.
“I roll them in bread crumbs, then I flatten them,” Heekin said. “Then I bake them. You should serve them warm.”
Tabasco sauce and jalapeno peppers are on the roster for the recipe. Preparation and clean-up are both quick and easy, Heekin said, two factors that help when party plans are being made. “The less dishes, the better,” she added.
Pepper Poppers
2 8-ounce packages cream cheese, softened
1⁄2 teaspoon green Tabasco sauce (more or less, depending on taste)
1⁄4 teaspoon canned jalapeno peppers, chopped (hot sauce may be substituted)
1 cup plain bread crumbs
In a small bowl, beat cream cheese until smooth. Add all ingredients except for the bread crumbs.
Using a small scoop, scoop out mixture, roll into balls. Roll the balls into the bread crumbs.
Place on a paper-lined baking tray about 1 inch apart. With the palm of your hand flatten slightly.
Place in a hot oven heated at 400 degrees for 6 to 8 minutes or until golden brown. Serve hot. These will look like cookies, so be careful when serving to guests.
Categories: Life and Arts
