Jalapeño Poppers

Oh my goodness, you have got to try these jalapeño poppers! They're filled with a creamy, dreamy mixture of cream cheese and topped with just the right amount of cheese to get that perfect golden color. And the best part? They're not even greasy! Trust me, you won't be able to resist these delicious bites.

Loosely adapted from Cookie and Kate’s Jalapeño Poppers.

INGREDIENTS

• 12 large jalapeño peppers

• 2-3 big handfuls of barbecue potato chips

• ⅓ cup grated sharp pepper jack cheese

• 2-3 tablespoons chopped cilantro

• 2-3 tablespoons chopped green onions

• cream cheese mixture

  • 8 ounces of cream cheese at room temperature

  • ¼ cup chopped fresh cilantro

  • ¼ cup chopped green onion

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon ground black pepper

  • a pinch of asafetida (optional)

  • ½ teaspoon salt

  • 2-3 tbsp grated sharp pepper jack cheese minced fine

  • 2 tablespoons crumbled feta/goat cheese

DIRECTIONS

1. Preheat the oven to 425 F

2. Cut off one-third of each pepper lengthwise, and then use a small spoon to scoop out the seeds and membranes from each pepper, be very careful not to tear the pepper.

3. In a bowl, combine well the cream cheese mixture ingredients.

4. Stuff each of the peppers with the cream cheese mixture.

5. Top each pepper with some pepper jack cheese, and bake on a parchment paper-lined baking pan for 10-13 minutes.

6. Meanwhile, in a food processor, crush your chips. Set aside, and mix in your reserved cilantro and green onions

7. Place your poppers and top each with the crushed chip mixture. Serve and enjoy!