Two months ago I made Jalapeno stuffed Tomatoes. They were so good I thought I would try using the same recipe and make jalapeno stuffed jalapenos making an even spicier appetizer. This time I used cream cheese instead of mascarpone. These turned out so good my husband and I couldn’t stop gobbling them up. Here is the same recipe recreated.
Ingredients
5 jalapenos
1/2 cup cream cheese
1/4 cup parmesan cheese
1/4 cup panko bread crumbs plus 1 tbs for topping
1 clove of garlic minced
1 pinch of salt to taste
1 tbs of olive oil
1 tbs water
Cut 4 of the jalapenos in half and scoop out the seeds. Place them on a baking sheet. Chop the fifth jalapeno in half. One of the halves can be seeded and added to the baking sheet to be filled. The other half should be very finely chopped to be added to the cheese filling. Leave the seeds in this half of the jalapeno if you would like some kick.
In a medium size bowl combine cream cheese, parmesan cheese and 1/4 cup panko bread crumbs. Mix together well adding salt and a small amount of water at a time until cheese filling is thick and creamy. Add garlic and finely chopped jalapeno half and mix together very well so that each popper has the same amount of kick. (You can also use a food processor for this). Fill each jalapeno on the baking sheet. Drizzle the remaining panko bread crumbs over them and the finally top with a small amount of olive oil to help the tops brown. Pop into the oven at 375 degrees for about 25-35 minutes until the top has browned well.
Yields 9 jalapeno poppers
No comments:
Post a Comment