Our garden has been producing like gang-busters this year. One of its "bumper crops" has been the jalapeno peppers. These gorgeous peppers are too dang hot for my kids' tastes in pico de gallo, so I had to come up with another solution. The answer? Jalapeno poppers.
Let's get started.
You'll need about 36 jalapenos. Make certain they are firm and about the same size. Grab an 8 oz. package of cream cheese, too. Find your bottle of seasoned salt and a knife. Preheat your oven to 325 degrees... let's cook!
Cut the tops off each pepper, and slice them in half lengthwise.
Remove the seeds and white stuff.
Lay the freshly cleaned out peppers on a cookie sheet. You'll notice that a few pesky seeds remained... they'll add a bit of a kick to those lucky people who get them.
Open your 8 oz. package of cream cheese, and get a table spoon.
Scoop up some cream cheese...
and dallop it into a jalapeno half.
Fill each jalapeno half with cream cheese. One package does the trick quite nicely for 36 peppers (that's 72 halves).
Sprinkle with seasoned salt, and bake for 20 minutes at 375 degrees.
Enjoy these simple and delicious little treats! Ole!
1 comment:
Thanks for the brilliant idea, Stephanie. I'm excited to add your recipies to my book!
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