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Extra Crispy Jalapeo Poppers

Serves 6-8 as snack

Originally aired

  • 12 large jalapeo 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, 1/3 palmful
  • 1 cup panko breadcrumbs
  • About 1/3 cup (a heavy handful) grated Parmigiano-Reggiano
  • All-natural cooking spray

Preheat oven to 400F. Trim the top third of the jalapeos 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." Chop all of the trimmed pepper tops and reserve.

In a mixing bowl, combine softened cream cheese, grated onion, garlic, salt, pepper, shredded cheeses, cilantro and cumin. Add in finely chopped jalapeos to your taste -- I usually use about half of the total amount, reserving remaining jalapeo for other recipes.

In a small dish, combine panko with Parmigiano-Reggiano. Fill your jalapeo boats mounding the filling up a bit. Roll the filling in the panko. 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. Let stand 10 minutes and serve.