Art of Cooking: Honey BBQ Chip and Apple Cider Vinegar Jalapeno Slices

I came up with a new take on a jalapeno popper which can be served as party appetizer or as a side dish for dinner. They are easy to make and you can add your touch to the mix if you feel like being creative!

What you’ll need:

• Whole Jalapeno Peppers (preferably medium to large in size)
• Sour Cream
• Freshly Shredded Parmesan Cheese
• 1 Yellow Onion
• 3 Large Garlic Cloves
• Eggs
• Flour
• Bag of Honey BBQ Chips
• Apple Cider Vinegar
• Vegetable Oil
• Aluminum Foil
• Sharp Cutting Knife
• Frying Pan
• Baking Sheet or Casserole dish
• A couple of mixing bowls or containers
• Spices – I went with himalayan pink salt, lemon pepper, garlic powder, onion powder, coriander, sazon seasoning

Preheat your oven to 400 degrees. Dice your yellow onion and mince your garlic cloves with your cutting knife. Heat your frying pan to medium low heat and add vegetable oil to it. Add your diced onion to the pan with a little salt and lemon pepper and sautee until pieces turn to a golden color. Stir occasionally. Add minced garlic to the frying pan about 2 – 3 minutes before removing the onion – keep a good eye on the garlic so as to not burn or brown the garlic.

It is okay if some of the onions are a mixture of golden to light brown in color.

Cut your jalapeno peppers in halves length wise keeping the stem intact. Remove the seeds from them and spread them apart a little so you can fill them with your delicious sour cream concoction.

In a mixing bowl, combine your sauteed onion and garlic with sour cream, shredded parm cheese, spices and a couple of splashes of apple cider vinegar. Mix together.

Add flour to another dish. Whisk eggs in a separate dish. Crush honey BBQ chips in bag until they are in crumbled pieces.

Scoop sour cream filling into the jalapeno halves. Dredge the stuffed jalapenos with flour, coat with whisked eggs and dip in crushed honey bbq chips. Coat the filling and jalapeno so its completely covered, you can press down on the crumbs so they stick better. It may get a little messy but that’s the fun of it!

Line your baking sheet with aluminum foil and spread a little vegetable oil so they don’t stick to the foil. Place your jalapenos evenly on the sheet and pop into the oven! They should be done in about 15 – 20 minutes, check periodically to make sure they are getting nicely roasted.

A delicious and hearty snack for anytime of year!