Baked jalapeño poppers Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 12 large jalapeño peppers
8 ounces cream cheese, at room temperature
¼ cup chopped fresh cilantro, plus 1 tablespoon for garnish
¼ cup chopped green onion, plus 1 tablespoon for garnish
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon fine sea salt
⅓ cup grated sharp cheddar cheese
2 tablespoons crumbled feta cheese, optional
1 big handful Kettle Brand Country Style Barbecue potato chips
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Directions: |
Directions:Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
Cut off one-third of each pepper lengthwise (see photos). Use a small spoon (a serrated grapefruit spoon works great) to scoop out the seeds and membranes from each pepper, and discard those pieces.
In a bowl, combine the cream cheese, ¼ cup chopped cilantro and green onion, garlic powder, onion powder and salt. Stir to combine.
Stuff the peppers with the cream cheese mixture (you might have a small amount left over). Top each of the peppers with a small mound of cheese lengthwise.
Bake for 10 to 13 minutes, until the cheese is bubbling and starting to turn golden.
Meanwhile, place a big handful of chips in a food processor and process until the chips are broken into tiny pieces (or, you can crush them under a rolling pin). Stir the feta, if using, and the remaining 1 tablespoon of cilantro and green onion into the chips.
Transfer the jalapeño poppers to a large serving dish and top each pepper with the crushed chip mixture. Serve! |
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Notes: |
Personal
Notes: “We become not a melting pot but a beautiful mosaic. Different people, different beliefs, different yearnings, different hopes, different dreams.” — Jimmy Carter
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