Jalapeno poppers

10-15-14

Forgot to put the ricotta cheese in the picture, sorry!

Received two bags full of these gorgeous jalapeno peppers from Backyard Produce and figured I needed to do something with the majority of them all at once. Decided to do some research on poppers and was amazed at the variety of recipes that I found. Decided to go with the following cheese sauce combo for the stuffing and they were quite tasty. Warning, even with the ribs and seeds removed, they are not for the faint at heart!

16 medium jalapeno peppers
1/2 bar of cream cheese
1/2 cup of ricotta cheese
1/4 cup of crumbled feta cheese
1/2 cup shredded sharp cheddar cheese
1 small onion, grated
1 teaspoon dried cilantro (or parsley)

Preheat oven to 425 degrees.

Wash and dry peppers. Cut layer off of pepper to create opening to stuff them. I set them on cookie sheet lined with aluminum foil (shiny side down) and figured out which way they lay flat without rolling and cut accordingly! I scooped out all of the ribs and seeds. I used an ice tea spoon to scoop with, fits in perfectly! Saved pieces that I cut off of to use in chili or salsa!

Note to self: don't rub your eyes when you are working with jalapeno peppers. When you are done making the poppers, wash hands with plenty of soap and water! Hands will tingle for awhile!

In bowl, I mixed all of the cheeses until creamy, then added in grated onion and cilantro. I used a teaspoon to fill peppers and that worked fine. Have to play with filling them, too much or too high and they roll on their sides. 

Baked on center rack for 15 minutes, cheese was nice and bubbly and just turning brown. 

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