Spicy Jalapeno Poppers
2016-04-23 09:19:44
Yields 16
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Ingredients
- 16 jalapeno chili peppers
- 8 ounces cream cheese, softened
- 3 tablespoons onion, diced
- 2 garlic cloves, minced
- 1 teaspoon cumin
- 3/4 cheddar cheese, shredded
- 3/4 monterey jack cheese, shredded
- 3/4 cup panko breadcrumbs
- 1/2 Parmigiano Reggiano cheese, grated
Instructions
- Preheat the oven to 425 degrees. Slice off 1/3 of the jalapeno chili peppers lengthwise. Scrap the insides with a spoon to remove the seeds and make room for the filling. Remember the more seeds that stay inside, the hotter the peppers are going to be. Finally chop the remaining trimmings to measure 4 tablespoons. You will have leftover chopped jalapeno, which you can add to tacos or soup at another time. In a medium bowl, combine the chopped jalapeno, cream cheese, onion, garlic, cumin, and shredded cheeses. Season with salt and pepper and spoon into chili peppers. You should have just the right amount of filling to pepper ratio. On a plate, mix together the panko and parmesan cheese. Flip each pepper upside down on the plate and pat down so the coating sticks to the top. Arrange the peppers on a baking sheet coated with pam and bake until tender and the filling is slightly browned, 15-18 minutes. Let cool for at least 10 minutes before serving, as filling will be very hot.
Adapted from Rachel Ray
Adapted from Rachel Ray
SALT & PREPPY https://www.saltandpreppy.com/
Comments