The first time I had stuffed jalapenos at a restaurant, couldn’t get over them. The spicy, creamy, tangy combination was like nothing I’d ever tried before, and I couldn’t stop craving them.
Jalapeno Poppers is a Tex-Mex & American dish, which draws inspiration from Mexican cuisine, and gained global popularity in the 1980s – with good reason! One bite of my Baked Jalapeno Poppers, and you’ll know why too.
| Servings | 4 – 6 persons |
| Course | Appetizer |
| Preparation Time | 5 minutes |
| Cook Time | 15 – 20 minutes |
Ingredients for the Baked Jalapeno Poppers(1 cup=200 ml, 1 tbsp=15 ml) |
|
| 6 large | Fresh jalapeno peppers |
| 2 – 3 tbsp | Goat cheese, softened |
| 3 tbsp | Cream cheese softened |
| Salt to taste | |
| ½ tsp | Minced garlic or garlic powder. |
| 1 tsp | Elote seasoning or paprika (optional) |
| ¼th cup | Grated cheddar cheese (Kraft) |
| A little | Sriracha sauce or any hot sauce to drizzle. |
| 1 tbsp | Walnut crumble (optional) |
Instructions for the Baked Jalapeno Poppers |
|
| 1. | Combine the cream cheese, goat cheese, garlic or garlic powder, salt and elote seasoning. Mix well and fill the mixture in a piping bag. |
| Cut the jalapeno peppers into 2 and de-seed them. Arrange them flat on a baking tray. | |
| 3. | Pipe the peppers with cheese mixture. Sprinkle grated cheddar on top. |
| 4. | Bake in a preheated oven @ 200℃ for 10 – 13 minutes until the cheese is bubbling and golden brown. |
| 5. | Serve hot piped with hot sauce and walnut crumble. |
