Name: Jalapeno Poppers
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Makes 12-16 halves
Ingredients: 6-8 jalapenos; 225 g (8 oz) cream cheese, softened; 55 g (1/2 cup) grated/shredded cheddar or Monterey Jack; 2.5 ml (1/2 tsp) salt; Black pepper

Ingredients

Jalapeno poppers

6-8 jalapenos
225 g (8 oz) cream cheese, softened
55 g (1/2 cup) grated/shredded cheddar or Monterey Jack
2.5 ml (1/2 tsp) salt
Black pepper

Instructions

Heat the oven to 205°C/400°F. Line a baking sheet with parchment paper.
Slice the jalapenos in half lengthwise. Carefully remove the ribs, seeds and membrane, reserving some if you want a hotter filling.
Finely chop the reserved seeds and membrane, if using. Mix them with the cream cheese, grated cheese, salt and a few grinds of black pepper until smooth.
Spoon the filling into the jalapeno halves and arrange them cut-side up on the prepared baking sheet.
Bake for 18-22 minutes, until the peppers are blistered at the edges and the filling is hot and lightly browned.
Leave to cool for 3-5 minutes before serving; the filling will be very hot.

Notes

For medium heat, mix in about half of the removed seeds and membrane. For very hot poppers, use most or all of them.
For a garlic version, add 2-4 finely minced garlic cloves to the cheese filling.
For a smoky flavour, add 5 ml (1 tsp) smoked paprika to the filling.
Wear gloves when handling jalapenos and avoid touching your face or eyes.

Jalapeno Poppers

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Ingredients

Jalapeno poppers

Instructions

Notes

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