I have a jalapeno addiction. There, I said it. When they’re in season I go through one or two a day. Quick blender salsas, in roasted vegetables, and – of course – jalapeno poppers.
So, like I said.
My name is Launie, and I’m addicted to jalapenos.
In the summer when Jedd’s pepper plant is thriving, he and Mom giggle a little bit and collectively say, “You’re never going to eat them all.”
And I laugh, and laugh.
I wash the surplus and freeze them so that they can sustain me all winter. Until that sad – and I mean sad – day when I reach into the freezer and they’re all gone.
Then, I dejectedly put “jalapenos” on the shopping list.
I’m not insulting store bought jalapenos, but they just don’t have the “za za oomph” and fragrance of the ones that come straight off the plant.
But, they’ll get me through until July!
So, with store bought jalapenos sitting merrily in the fridge and a block of cream cheese stomping its feet at me in impatience, I decided that it was time to make some jalapeno poppers.
These bad boys are vegetarian, but if you have some cooked bacon in the fridge feel free to crumble it up and throw it into the mix. And if you have some finely diced bell pepper, or even green olives they’d be fun additions too.
Because, poppers are shorthand for a party, and when you throw a bash you want to invite all of your friends!
Vegetarian Jalapeno Poppers
Ingredients
- 8 large jalapenos, halved, seeded and deveined,
- 1 8 oz. brick full-fat cream cheese, room temperature,
- 1 cup shredded sharp cheddar cheese
- 1/4 cup diced red onion
- 1/4 cup quartered cherry tomatoes
- 2 tablespoons finely chopped cilantro
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon hot smoked paprika
- 1/2 teaspoon kosher salt
- 1/2 cup panko breadcrumbs
- 1 tablespoon salted butter, melted
Instructions
- Preheat oven to 400 degrees.
- Fit a large, rimmed sheet pan with parchment.
- Place the cream cheese, cheddar, onion, tomatoes, cilantro, chili powder, cumin, hot paprika, paprika, salt, and pepper in a mini food processor, and process until smooth. (You can also mix it by hand in a large bowl, or in a standing mixer with a paddle attachment.)
- Divide mixture between halved jalapenos.
- Top with panko, and drizzle with melted butter.
- Bake for 20 minutes, or until hot and bubbly.
- Turn the broiler on and bake the poppers until the panko is golden brown, approximately 2 minutes.
- Serve hot, or at room temperature.
- To store: Keep in an airtight container in the refrigerator for up to 3 days. To reheat: bake in a 350 degree oven until hot, about 15minutes.
This looks absolutely delicious. I’ll make it when visiting my daughter soon where her husband (vegetarian) and kids can also enjoy. Thank you for posting.