Cajun Jalapeno Poppers

sobota, 25 stycznia 2014

18 fresh fresh jalapeno peppers
6 ounces cream cheese
3 ounces of shredded cheese (cheese of your choice or any mixture, I use 2 or more of the following parmesan, cheddar, colby, ric)
progresso breadcrumbs
1 clove pressed garlic
1/2 ounce olive oil
2 tablespoons finely chopped green onions
1/2 teaspoon chopped cilantro (optional)
12 slices pimientos, finely chopped
3 pinches cayenne pepper (1tablespoon or to taste)

1 Halve the jalapenos leaving the stem attached, de-vein and seed them.
2 Setting the halved jalapenos and bread crumbs aside, mix all of the other ingredients together.
3 Take your mixture and completely fill the jalepeno cavities to their brim and set aside.
4 Put bread crumbs on a flat plate.
5 Take jalapeno halves, one at a time, and roll cheese side only in bread crumbs and place cheese/crumb side up on a baking pan Once completed if you like a thick crumb layer, you can repeat this step.
6 If you do not intend to bake finished product skip the rolling part and just lightly sprinkle the top of the jalepenos with the bread crumbs.
7 Bake at 350 for 15 minutes or until mixture starts to bubble.
8 I like to refrigerate at least 1 hour prior to baking Sometimes I prepare the day before, cover and refrigerate.
9 Serve warm, room temperature or chilled with any or all of the recommended sauces.

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