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Roasted Jalapeno Poppers

Roasted Jalapeno Poppers
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Ingredients

Units Scale
  • 12 large jalapeno peppers
  • 1 8–ounce brick cream cheese, brought to room temp
  • 3 tablespoons grated onion
  • 2 large cloves garlic, grated or pasted
  • Salt and pepper
  • About 3/4 cup grated super sharp white cheddar
  • About 3/4 cup shredded Monterey jack cheese
  • About 2 tablespoons cilantro leaves, finely chopped
  • 1 teaspoon ground cumin
  • 1 cup panko breadcrumbs
  • About 1/3 cup (a heavy handful) grated Parmigiano-Reggiano

 

Instructions

  1. Preheat oven to 400F.
  2. Trim the top third of the jalapenos lengthwise, leaving the stem intact. Reserve the tops. Using a demitasse spoon or other small tool, scoop out the seeds and the ribs from all the peppers, making 12 “boats.”
  3. Chop all of the trimmed pepper tops and reserve.
  4. In a mixing bowl, combine softened cream cheese, grated onion, garlic, salt, pepper, shredded cheeses, cilantro and cumin. Add in finely chopped jalapenos to your taste — I usually use about half of the total amount, reserving remaining jalapeno for other recipes.
  5. In a small dish, combine panko with Parmigiano-Reggiano.
  6. Fill your jalapeno boats mounding the filling up a bit.
  7. Roll the filling in the panko.
  8. Arrange the poppers on a baking dish, spray lightly with cooking spray and bake until breadcrumbs are evenly brown and filling is bubbly, about 18-20 minutes.
  9. Let stand 10 minutes and serve.

Find it online: https://goingmywayz.com/roasted-jalapeno-poppers/