Spicy Kishka with Jalapeño Breadcrumb Topping

1Preheat your oven to 375°F (190°C).

2In a skillet, heat 1 tablespoon of olive oil (2 tablespoons) over medium heat. Add the finely chopped jalapeños (2) and sauté for about 3-4 minutes until they are soft and fragrant.

3In a mixing bowl, combine the breadcrumbs (1 cup), sautéed jalapeños (2), garlic powder (1 teaspoon), onion powder (1 teaspoon), smoked paprika (1 teaspoon), salt, and pepper. Mix well until all ingredients are evenly distributed.

4Take the kishka and place it in a baking dish. Drizzle the remaining tablespoon of olive oil (2 tablespoons) over the kishka, ensuring it is well coated.

5Spread the jalapeño breadcrumb mixture evenly over the top of the kishka, pressing it down gently to adhere.

6Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

7After 25 minutes, remove the foil and bake for an additional 15 minutes, or until the breadcrumb topping is golden brown and crispy.

8Once done, remove from the oven and let it cool for a few minutes before slicing and serving.