Starters & Sides – The Artsy Apron

These Jalapeno Poppers are creamy, crispy and delicious; the perfect addition for any party or an appetizer to your own dinner.

If you don’t have an air fryer don’t worry! You can either fry in oil or bake in the oven!

Let's Get Started

First you will want wash and prep your jalapenos. Cut the jalapenos length wise leaving the stem. I love leaving the stem because it gives you something to hold on to. Once you get all your jalapenos cut scrap out the seeds and pith (or the white spongey stuff – this is where all the heat is).

*Tip- I used jalapenos that were frozen and slightly thawed which solidified the cheese mix making it easier to work with.

Now that your jalapenos are prepped its time to mix up all those delicious cheeses, mix together until we’ll blended.

Now you’re ready for the exciting part. Using a spoon, stuff your jalapeños until mix is gone and Sprinkle the top of the cheese with chili powder.

Place them in the freezer for about 20 min so the cheese stuffing becomes slightly hardened. This will he’ll keep everything together when you bread them. – If you used frozen jalapenos you can either bi-pass this step or place them in the freezer for 5-10 minutes.

Time to Bread'em

Now lets prep the breading ingredients!

Using two bowls; beat the egg and mix in the milk until well blended. Add salt and pepper to the flour.

Roll jalapeño in egg and then flour mixture and place on a plate. Put in the fridge for 30 minutes so it dries out.

Pull them from the fridge and dip them again in the egg and instead of putting them in flour this time you want to roll them in breadcrumbs, this will make them nice and crispy.

It's Airfrying Time

Air Fryer Jalapeno Poppers

These poppers are spicy, creamy and so delicious you won't be able to just have one! These are perfect for parties just make sure you double or triple the recipe! If you do not have an air fryer don't fear! You can use regular oil to fry or the oven!

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Cook Time 8 mins

Course Appetizer

Cuisine American

Servings 23 people

Ingredients

-5 jalapeños- seeded and cut in half lengthwise I left the stem
- 4oz half brick cream cheese softened
-1 cup cheddar cheese shredded I used mild white cheddar
-1 cup pepper jack shredded
-chili powder
-1 egg
-1/2 cup milk
-1 cup flour
-1 cup breadcrumbs
-salt
-pepper

Instructions

Directions

Mix up cheeses until we'll blended and stuff your jalapeños until mix is gone and Sprinkle the top of the cheese with chili powder. Place them in the freezer for about 20 min so the cheese stuffing becomes slightly hardened. This will he'll keep everything together when you bread them.
Beat egg and mix in milk, mix salt and pepper in the flour. Roll jalapeño in egg and then flour mixture and place on a plate. Put in the fridge for 30 minutes so it dries out.
Take jalapeños out of the fridge and drip in the egg mixture again and this time roll in the breadcrumbs. Spray the airfryer with cooking oil, spray the tops of your poppers with cooking spray (I like olive oil). Put in airfryer at 400° for 8 minutes or until crispy and cheese is starting to bubble out.
If you don't have an air fryer you can bake them at 425° for 10-12 minutes or until crispy and cheese is starting to bubble out. Or you can fry them in oil, heat oil on the stove or use a fryer.

Utica Greens (Escarole with Proscuitto, Hot Peppers, Grated Cheese, and Breadcrumbs)

Prep Time 45 mins

Cook Time 30 mins

Servings 2

Ingredients

2 large heads escarole or any greens that you like; kale, swiss chard, etc
6 to 8 cloves garlic minced
4 tablespoons olive oil plus 1 tablespoon
2 to 4 cherry hot peppers to taste, chopped/not seeded*
⅓ pound of prosciutto - or whole container of diced Italian ham - They sell diced prosciutto at Wegmans
½ cup breadcrumbs plus 2 tablespoons for topping toasted
¼ cup grated parmesan cheese or pecorino romano my preference plus 2 tablespoons for topping
¼ cup chicken stock
salt and pepper to taste

Instructions

Cut off and discard the hard bottom stem from each head of escarole
Rough chop into pieces
Wash the pieces of escarole thoroughly, remove any damaged leaves (I place in a clean sink and let soak)
Place escarole in 12 quart stock pot and fill with enough water to cover greens
Bring to a boil and cook until tender, about 10 minutes (some of the greens are cooked until the greens are extremely wilted and some people prefer it that way - cook to your liking, I prefer the greens better cooked)
Drain escarole very well, press out all water/broth from greens, and set aside
In a large saute pan, heat olive oil over medium heat
Add hot peppers until softened, about 3 or 4 minutes, then add garlic and prosciutto and cook until fragrant, about 1 to 2 minutes more.
Add the cooked and drained greens to pan and stir to combine. You have to slightly break apart the wet greens so it mixes in with the other ingredients
Finish by combining ½ cup toasted breadcrumbs, ¼ cup grated cheese, and 1 tablespoon of olive oil then add all but 2 to 4 tablespoons to the greens. (reserve the 2 to 4 tablespoons to top the dish)
Add enough chicken broth to moisten the greens but not saturate them, and then taste and adjust salt and pepper
Place greens in an over-safe casserole, top with reserved breadcrumbs and cheese
Place casserole under broiler for 4 to 6 minutes until brown checking frequently, until the top is browned.
Serve before dinner, as a side or eat by itself!