Jalapeno halves stuffed with cheeses and cilantro and baked for a fabulous appetizer or snack!
12 large jalapeno peppers
6 ounces cream cheese, softened
6 ounces (1 1/2 cups) shredded mozzarella cheese
1/4 cup (packed) finely chopped cilantro leaves
1/8 teaspoon salt
Bread crumbs or Parmesan cheese, optional
1. Wearing protective rubber or plastic gloves, slice jalapenos in half lengthwise and remove the meat and seeds.*
2. In a medium mixing bowl, beat the cheeses, cilantro, and salt until creamy. Spread into halved peppers. If desired, dip or roll the tops of the peppers (the open cheese-stuffed side) in bread crumbs or grated parmesan cheese.
3. Place peppers cheese-side-up on a baking sheet. Bake at 425 degrees for 15 minutes or until hot and lightly browned on top. Serve and enjoy!
*If you like extra hot foods, you may want to leave the meat and/or seeds in the peppers. But taste and see how hot the pepper is first! We've found that home-grown jalapenos are much hotter than store-bought jalapenos.
This recipe for Jalapeno Poppers was given to us from my sister-in-law Candy (see also: Candy's homemade flour tortillas). I was surprised by just HOW GOOD these Jalapeno Poppers are, considering the short ingredient list and simple instructions!
Since these peppers are baked, not fried, there's no mess and cleanup is quick. This is definitely an appetizer we'll want to make for guests who love peppers! :)
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