Deconstructed Jalapeno Poppers Balls

1. 1

   Mix softened cream cheese, jalapenos and salt together. (I often further chop the diced jalapenos, but that's a personal preference).

2. 2

   Refrigerate at least 30 minutes to an hour.

3. 3

   Roll approximately a tablespoon worth of the mixture into a ball, then roll in the breadcrumbs. Repeat with the rest of the cream cheese mixture.

4. 4

   Beat the two eggs in a shallow bowl.

5. 5

   Dip each coated ball into the egg and then roll again in the breadcrumbs.

6. 6

   Line up the twice coated balls on a cookie sheet coated with cookie spray. I use parchment paper as well to help with clean-up.

7. 7

   Refrigerate the finished balls for at least another hour, up to overnight.

8. 8

   Cooked at 375 for 5-8 minutes. The crumbs should just start to brown and the coating crack a little, but the cheese should not be melting out.

9. 9

   They hold up best if you let them sit for a couple minutes before eating.

* Per serving · 4 servings · Values may vary.

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