Aired February 2, 2012
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.