Last night was an quick & easy dinner night – I made my signature “College Enchiladas,” but to spice things up I also made jalapeño poppers. My mom adapted this recipe from Emeril, but having never made his, I think these are the bomb. They are pretty quick as well–the only thing that takes time is slicing & dicing the jalapenos. I also halved the recipe since there’s only the two of us (& I’m the only one who eats them) and while I could eat every last one by myself, I need to reign it in.
- 6 fresh jalapeños, halved & innards removed
- 3/4 cream cheese brick
- shredded sharp cheddar cheese (to taste – at least a half cup)
- cumin (to taste – at least a teaspoon)
- chili powder (to taste – at least a dash)
- cayenne powder (to taste – at least a dash)
The really great thing about this recipe is that you can’t really screw it up. Like, I typically just eyeball it all.
- Pre-heat oven to 350 degrees Fahrenheit.
- Set out the cream cheese on the counter to warm it up a little.
- Half the jalapeños & remove the innards (seeds, etc). I like to rinse all the seeds off to really get them clean.
- Lay them out on a cookie sheet. I like to put aluminum foil on top of the cookie sheet because I’m lazy & hate washing dishes unnecessarily.
- In a separate bowl, add the cream cheese, seasonings, and shredded cheese. Mix together. (With clean hands) I smush all the ingredients together to ensure correctly blended.
- Scoop cheese mixture into the halved jalapeños. If you like them stuffed, you may need to add more cheese mixture.
- Sprinkle cheese on top of jalapeños. If you’re feeling real experimental, you can add bacon bits to the top as well.
- Cook for 20 minutes or until cheese is browned.
Pics to follow, I’m a loser and forgot to commemorate my chef status. WOMP. This is the closest one I’ve found online, except I slice the heads/stems off as well.
Pic Taken from If the Sneaker Fits
Hope you enjoy!