These are very versatile but I like them simple as they are here. Other people batter them, etc. These are hot, but not too hot. I like that they’re fast, easy and you can do them in the broiler. These are insanely good with a pork chop.
Serves 2
-- 2 oz. Cream cheese (I used light Philadelphia)
-- 1/3 –1/2 cup shredded cheese (I used some Kraft 4 cheese Mexican)
-- Two large jalapeno peppers
-- a good pinch chipotle powder (though any chili powder will do)
-- a shake of pimenton or other paprika
-- any add-ins***
-- a squirt of oil for the bottoms of the peppers so they don’t stick to the pie plate or the grill
Take your peppers and slice in half lengthwise. Clean out the seeds and ribs with a sharp spoon and set aside. You’ll have four pepper “boats.”
Put the cheeses in a bowl and let them soften somewhat. With a fork, mash them together with the pinch of chipotle. If you’re using any add-ins, mash them in now. Oil the bottoms of the peppers and sprinkle the tops with pimenton.
If you’re broiling, put them in a disposable tin pie plate.
Preheat the broiler and when it’s going full blast, broil the poppers till the tops are puffed and lightly browned. If you’re grilling, put them carefully on the grate and close the lid for a few minutes.
*** Add-ins: cooked bacon, tomato bits or cilantro. Also sautéed red onion or garlic.
The Johnson Family Cookbook