Baked Jalapeno poppers
Baked Jalapeño poppers
-Preheat oven to 425 degrees. Rinse and dry 12 jalapenos. Cut the stem end off of each pepper, then cut a slice of the top of each pepper to make a boat shape. Place peppers on a rimmed baking sheet. Sauté one onion in 1 tablespoon butter until golden and softened, then add 1 minced clove garlic and cook for about 30 more seconds, then remove from heat. In a food processor or by hand, mix 4 oz. cream cheese with 4 oz. shredded jack cheese. Add the sautéed onion and garlic along with freshly ground pepper, a handful of minced cilantro (or herb of your choice) and mix until smooth. Spoon or pipe the cheese mixture with a piping bag into each jalapeño until full, then bake for 15 minutes or more. The peppers should be softened and the cheese should be lightly browned and bubbly.