Jalapeno Poppers are my jam.
Usually, in take-out fashion, they are breaded and deep fried. And in my humble foodtastic opinion, that just masks the fiery tastiness of the actual pepper with greasy ick nast fattiness. Hello, I want deliciousness from my poppers!
My version requires you to remember to leave out half a hunk of cream cheese to get room temperature softness. You also must chop up half an onion and bit of parsley. I'm not going to lie: Slicing the jalapenos and seeding them may cause you a serious case of the gags. Honestly, I was convulsing while preparing these gems. But pain is beauty.
This recipe is in honor of my Dad, who digs all things hot hot hot. Truth be told, all the men in my fam love the poppers. Upon making them, I did declare that the entire platter would be devoured. Correctomondo.
These are great to bring to a BBQ party or football throwdowns, which are just around the corner.
Baked Jalapeno Poppers
10 jalapenos, cut in half and seeded
1/2 small red onion, finely chopped
4-6 ounces cream cheese, room temperature. If your poppers are on the big side, I would go with the 6 ounces.
1 heaping cup shredded cheddar cheese
2 Tbsp. finely chopped parsley
Salt and pepper to taste
Preheat the oven to 425 degrees Fahrenheit.
In the bowl of a mixer, combine onion, cream cheese, cheddar cheese, parsley and salt and pepper to taste. On medium-low speed, blend together with your paddle attachment on the mixer.
Using tea spoons and some patience, fill the jalapeno halves. Line on a baking sheet. Bake for about 15 minutes. The peppers should be tender and the cheese filling should be all melty and delish.