Stuffed Jalepenos

This is an easy dish that comes together in minutes but looks like you fussed. It works as an appetizer, a snack or part of a meal made up of small bites.The panko adds a nice crunch and seems to elevate this from bar snack to a slightly more sophisticated bite.

Since the start of the pandemic my son and I have been cooking our way through recipes that I can teach him to make on his own. This is a favorite of ours. He's back on campus now and I'm missing him around the house. As I put these together I'm thinking about him and wishing he were beside me in my the kitchen.

Look for large, shiny jalapeños without blemishes.

For a better blend, be sure the cream cheese is at room temperature.

The peppers can be filled up to a day before baking and stored
in the refrigerator in an airtight container.

I have an assortment of crazy little plates that work really well for jobs like this.

Stuffed Jalepenos

Ingredients:

6 ounces cream cheese, room temperature

2/3c cheddar cheese, shredded

1/8 tsp Siracha 

1/8 tsp salt

8 jalapenos, halved and seeded

1/2c panko bread crumbs

2 tbl butter, room temperature

Crema-optional 

Directions:

Preheat the oven to 450 degrees.

Line a baking pan with parchment or lightly oil a baking pan.

1. In a large mixing bowl, combine cream cheese, cheddar, Siracha and salt until smooth.

2. In another bowl, combine the panko and butter. Place in a shallow bowl or dish. 

3. Using a small spoon, fill the pepper halves with the cheese mixture and press into crumb mixture. Place the filled peppers side by side on the prepared pan.

4. Bake for 10 minutes or until brown and bubbling. Drizzle with cream is desired.

Enjoy!