Ingredients and Recipe for Pepper Jack Jalapeño Poppers
1 dozen jalapeños
5 ounces full fat cream cheese
2 ounces pepper jack cheese, shredded
2 ounces mozzarella cheese, shredded
1/3 cup, plus 2 tablespoons Panko
1 tablespoon butter
Preheat oven to 400F
Line a baking sheet with parchment paper
Prepare the jalapeños by cutting in half, leaving most of the stems, trimming a little as necessary.
Wearing gloves remove the seeds and membranes from jalapeños using a paring knife and a melon baller.
Lay the jalapeños, cavity sides up on the baking sheet.
In a medium bowl mix together the cream cheese and the shredded cheeses, taste, add salt and pepper if desired.
Place the Panko in a small microwave safe bowl and put the butter, cut into 4 pieces on top. Microwave until butter is almost melted and the Panko is slightly browned, stir together so butter is evenly distributed.
Using a small spoon fill the jalapeños with the cheese mixture, pat down but don't overfill.
Sprinkle the Buttery Panko over the jalapeño tops.
Bake for about 20 minutes or until cheese is melted and tops are golden, don't bake too long or the jalapeños will be too soft to easily pop into your mouth.
Let cool for a few minutes before serving.
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