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Poppers

July 20, 2012

Poppers are the perfect name for these little guys,because you will pop one after another in your mouth.A creamy, slightly  crunchy appetizer or snack, with just the right amount of kick. No need for heavy breading and frying, and so easy to pop on the grill or under the broiler. Perfect with a nice margarita on a hot summer night, on a tray with some stuffed mushrooms,during halftime, or anytime you are looking for a spicey treat.

  • 8 jalapeno peppers
  • 1/4 C. cream cheese
  • 1/2 C. shredded Monteray Jack cheese
  • 1/2 C. shredded sharp cheddar
  • 2 scallions,very finely diced,reserve some of green tips for garnish
  • 5-10 seeds from the jalapenos depending on hot much heat you want
  • 1/4 t. each: cumin,coriander,smoked paprika,bl.pepper

Cut the jalapenos in half.Scoop out the seeds,reserving some to put in the filling.Remove the white membrane as well,again leaving some depending on how much heat you can handle.The jalapeno itself is relatively mild,the seeds and the membrane will set your mouth on fire!

Very finely dice one half of a pepper,and one scallion.Save some seeds for extra kick.

Combine all cheeses,diced pepper and scallion,seasonings and the seeds you set aside.

This cheese mix alone would make a great dip,heated until bubbly and served with some tortilla chips!!Pack your peppers with about a teaspoon of cheese each.Amounts will vary a bit depending on the size of each pepper.Place on a hot grill and cover.Grill for about 7 minutes, or more if you like less snap in your pepper.

I put mine under the broiler to brown the tops a bit.Watch them as they brown quickly.Serve with some snipped scallion tip as garnish.

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One comment

  1. Yes, you’re right! These look fabulous! Thanks for posting the link! ~Wendy / Cabot



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