Vermont Jalapeño poppers

Vermont jalapeño peppers

Filling: 

8 oz vermont creamery creme fraiche 

6 oz  Cabot white oak cheddar 

1/2 red onion diced 

3 tablespoons vermont maple syrup 

1/2 teaspoon salt

Fresh ground pepper 

Topping: 

1/3 bag spicy nacho Doritos

1/3 box white cheddar cheezeits 

2 teAspoons paprika 

3 cloves fresh garlic 

1 teaspoon celery salt

1 teaspoons salt 

Fresh ground pepper 

1/4 cup King Arthur flour

Egg wash: 

2 eggs

1 teaspoon salt

8 deseeded jalapeños of your choice! 

Gather ingredients

Prep bread crumb mixture

Crumble everything together to sandy rock texture. 

Prep filling

Chop onions, chef cheese, and mix in everything

Make egg wash and line it up.. 

Dip the jalapeños in the egg wash and the crumb and place on a foiled pan. 

(Also make sure oven is on at 350) 

Add filling

Put extra topping on top! 

And then Cook for 30 minutes cool for 5 and eat them all!!! 

Pairs nicely with dirty mayor citizen cider and heady topper!!