With Cinco de Mayo right around the corner, I wanted to make something somewhat Mexican-influenced. And growing up, my brother and I loved to eat jalapeño poppers. Inspired by this, I came up with a recipe which requires only three ingredients: sharp cheddar, cream cheese, and of course, jalapeño peppers. It’s a bit (a lot) of a stretch from Mexican cuisine, but it’s the thought that counts. Right?
Also, an afterthought. I sort of wish I had sprinkled bacon on top. Now that’s up to you. But what isn’t good with bacon? Exactly. So I give you the cyber head -nod.
4-6 jalapeños, sliced lengthwise and seeded
6 ounces cream cheese, softened
1/2 cup shredded cheddar
1 tsp. chili powder (optional)
pre-cooked bacon pieces (optional)
Preheat oven to 450 degrees F. In a small bowl, combine cheese and chili powder. Fill each jalapeño, and place peppers on a parchment-lined baking sheet (I pretty much impulsively cut off the stems of the peppers, but they would look even nicer if you kept them on). Bake for 10-12 minutes, or until cheese is brown and bubbly. Add bacon last 3 minutes of cooking, to heat. Wait 2-4 minutes before eating (to avoid roof-of-mouth burnage).