Baked jalapeno poppers are quick and easy and cheesy. And bread crumby. And can be garlicky, too, if you like. Print the complete recipe at
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JALAPENO POPPERS RECIPE
6 large JALAPENO peppers
8oz CREAM CHEESE
1 cup shredded CHEESE
4-5 cloves GARLIC (finely chopped)
about 1/4 cup CILANTRO (chopped)
1 tsp smoked PAPRIKA
1 tsp ONION POWDER
SALT and PEPPER to taste
(dill, cumin, cayenne, and cajun mix
go well in poppers–experiment
with your favorite seasonongs)
Set cream cheese out from fridge for at least 1/2 hour to allow time to soften.
Cut stems from peppers, but not enough to open the back of the pepper entirely, this shallow cut will leave enough of the top of the pepper in place to form a "wall" that will hold the cheese as it bakes. With a spoon, scoop out the seeds and ribs; your jalepeno should look like a little rowboat (without oars or lifejacket).
In a bowl, throughly mix cream cheese, shredded cheese, cilantro, and seasonings together.
Spoon cheese mixture into pepper boats. Fill each pepper entirely, but do not overfill–just to the top of each pepper–mounded cheese will only make a mess and disrupt the optimal cheese to pepper ratio.
In a skillet, on medium heat, melt 2-3 Tbsp butter. Add garlic and stir 1 minute. Turn off heat and add bread crumbs. Stir until butter is absorbed and garlic is mixed well with bread crumbs. Or, if you don't want to fool with garlic cloves–just substitute garlic powder.
Press peppers cheese side down into the crumb mixture, then turn over and mound extra crumb topping on the peppers.
Place peppers on a baking sheet and cook 20-25 minutes at 400 degrees F.
When the crumb topping is baked golden, remove and allow peppers to rest 5 minutes.
After that, you can do whatever your heart desires.
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Easy Jam by Kevin MacLeod is licensed under a CC Attribution 3.0.