Jalapeno poppers-Yummy Appetizer
This recipe was sent to me by a great friend just a few days ago. I tried it and this was so good!! I asked her if I can put this recipe on my blog. She graciously said yes. So here it is..
Special Note: Use gloves you can use in the kitchen when you handle the jalapeno peppers.
Make sure to cut the stem part of the peppers and cut in half lengthwise. Remove seeds, Keep the peppers in water with a little salt,
This is a little on spicy side, not advisable for children or, someone who can not take hot – spicy food.
This dish requires roasted and corse ground cumin seeds. Makes a great appetizer
- 12 Firm small size of Jalapeno peppers
- 1 oz Package 6 Oz size of Cream Cheese
- 0.25 cup Chopped onions- I used purple onion
- 0.25 cup finely chopped of Cilantro
- 0.25 cup Greek Yogurt
- 0.5 cup finely shredded- of chedder cheese- use half with mixture and rest to top before baking
- 1 tsp roasted and ground cumin
Wash Jalapenos and slice off the stem and then cut in half lengthwise (Use the gloves), remove the seeds and keep them in water
Preheat oven at 350 F, prepare a cookie sheet or a tray-line with foil. In a bowl mix, cream cheese, chopped onions, cilantro and 1/2 of the finle shredded chedder sheese. Add roasted powder and
Drain the peppers- take each pepper and fill the inside of each with the cheese mixture and line it in the baking tray. Top the pepeprs with extra chedder cheese.
Bake undisturbed for about 20 minutes. The cheese should have melted and bubbling or, keep for 5 to 7 minutes more.