Stuffed Jalapeños

Name: Stuffed Jalapeños
Total time: 40 min
Ingredients: 1/4 pound sharp Cheddar cheese, grated; 1/4 pound cream cheese; 2 tablespoons sour cream; 3 tablespoons cilantro leaves, chopped fine; kosher salt and freshly ground black pepper to taste; 12 jalapeño peppers, halved; 1-2 tablespoons olive oil

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Total: 40 minutes

Servings: 9

Author : Sam Sifton

cheddar jalapenos super bowl

Ingredients

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1/4 pound sharp Cheddar cheese, grated1/4 pound cream cheese2 tablespoons sour cream3 tablespoons cilantro leaves, chopped finekosher salt and freshly ground black pepper to taste12 jalapeño peppers, halved1-2 tablespoons olive oil

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Instructions

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Step 1

Preheat oven to In a small bowl, combine the grated Cheddar cheese with the cream cheese and sour cream, and use a fork to mash and combine. Add the cilantro, salt and pepper, and mix again to combine. Spoon the mixture into a quart-size plastic freezer bag, and set aside.

Step 2

Wearing disposable latex gloves (or at any rate being very careful not to get the interiors of the jalapeños on your skin or in your eyes or nose), use a knife to split the peppers down the center, and dispose of the seeds and ribs. Rub lightly with oil, and place on a roasting pan.

Step 3

Cut a half-inch triangle from one corner of the bag with the cheese in it, and pipe the mixture into each of the jalapeños. Gently press the cheese mixture into the peppers. Roast until the peppers have softened and the cheese has just started to bubble, approximately 15 minutes. Finish over the grill, if you like.

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