Jalapeños aren't something most people put on the shopping list. If you do- often it a solitary one to put in Salsa or Pico de Gallo. That may change! This dish tames that traditionally spicy bite into a smokey, subtle delicious little boat that can ferry creamy goodness to your holiday guests delight. Ok, maybe that was a little "cheesy" (pun intended). But seriously, a baked Jalapeño popper is a true delight.
You can make the cheese filling in advance. You can even fill the halved peppers in advance. Finally, all you need to do is pop them in the oven to bake when you are ready to serve.
A bit decadent, a bit different, almost bite sized, and a whole lot of holiday tastiness.
What you need
12 large jalapeño peppers
8 ounces cream cheese, at room temperature
¼ cup finely chopped fresh coriander stems, plus 1 tablespoon chopped leaves for garnish
¼ cup chopped chives, plus 1 tablespoon for garnish
1 Tbsp Mexican Seasoning
⅓ cup grated sharp cheddar cheese
2 tablespoons crumbled feta cheese, optional
1 big handful crushed cornflakes, panko bread crumbs or other chip of choice
Preheat the oven to 220C.
Cut peppers in half and scoop out and discard seeds (watch touching your eyes and nose after...).
In a bowl, combine the cream cheese, mexican seasoning**, coriander and chives. Stir to combine.
Stuff the peppers with the cream cheese mixture (you might have a small amount left over). Top each of the peppers with a small mound of cheese lengthwise.
Bake for 10 to 13 minutes, until the cheese is bubbling and starting to turn golden.
Meanwhile, smash up your chips/cornflakes and mix in the fresh herbs.
Transfer the jalapeño poppers to a large serving dish and top each pepper with the crushed chip mixture. Serve!
**If you don't have our Mexican seasoning from Wholefoods and Spice - you can try taco seasoning from the shops, or make your own with paprika, garlic powder, onion powder, cayenne pepper, coriander, salt and pepper.