Jalapeno poppers with an extra spicy, chunky filling.
Total Time:35 minutes
8 jalapeno peppers
1 habanero pepper, diced
2 tablespoons chopped green onions
1 clove garlic, minced
8 ounces low-fat cream cheese, softened
1 teaspoon ground cumin
1–1/2 cups shredded cheddar and jack cheese
salt and pepper to taste
1/4 cup panko bread crumbs
2 tablespoons grated parmesan cheese
Preheat your oven to 425 and line a baking sheet with foil.
Slice off the top third of each of your jalapenos, lengthwise, then scoop out the seeds and ribs to make a boat. Line up the jalapeno boats on your baking sheet. Dice up the remaining strips of jalapeno and add them to a large mixing bowl.
Add the habanero, green onions, garlic, cream cheese, cumin, shredded cheese, and salt and pepper to your bowl. Combine all these ingredients. I used my stand mixer, but if you want a good arm workout, you could mix it all by hand.
Use a small offset spatula or a butter knife to fill your jalapeno boats. Make sure to press it all the way into the crevice for maximum cheese potential.
Put your breadcrumbs and parmesan on a small plate and mix gently. Carefully press the cheesy side of each jalapeno boat into the bread crumbs for a crunchy crust.
Bake for about 15 minutes or until they reach the perfectly level of gooey toastiness.
Hold off for about 10 minutes then go at it with plenty of fat or alcohol by your side.
You’ll have lots of filling left over. May I suggest smashing that onto a toasted bagel and topping that whole situation with a fried egg? What could go wrong?