Open Face Jalapeno

Stuffed jalapenos are a favorite bar appetizer. I’ve seen them wrapped in bacon, mixed with fancy ingredients, and stuffed with cheese to the point that you can’t taste the pepper. When cooking at home, I prefer these open face jalapenos. It has a great ratio of cheese to pepper, and the secret ingredient (Garlic) helps to strike a balance between the spicy pepper and the soothing cheese.

RECIPE: Open Face Jalapeno
Makes Appetizer Servings 

SUPPLIES NEEDED:IMG_20180704_174753064_HDR
Cutting Board
Knife
Bowl
Spoon
Cast iron pan
Oven set to 375

INGREDIENTS:
7 Jalapenos
Whipped Cream
Smoked Cheddar Cheese
Garlic Powder
Parsley

DIRECTIONS:
1) Cut the jalapenos in half, removing the seed and ribs from the peppers. Gloves are helpful for this step.
2) Mince up the cheddar cheese and add it to a bowl with a heavy scoop of cream cheese.
3) Add a pinch of parsley and a teaspoon or two of garlic powder.
4) Stir well to mix.


5) You can roast the jalapenos in a cast iron pan, skin down in the hot pan until they start to blister and brown or you can leave them with an extra crunch by not pre-roasting.
6) Fill the jalapeno halves with the cheese mixture, but be sure not to overfill.
7) Place in the oven until the cheese begins to bubble and brown.

IMG_20180704_180636616_HDR

One thought on “Open Face Jalapeno

  1. These look great, Abby!
    Just have one edit suggestion in the ingredients. I think whipped cream should be cream cheese.

    See you on the morrow!

    Like

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