Extra Crispy Jalapeño Poppers

By pknaub

Ingredients

• Ingredients
• 12 large jalapeño peppers
• 1 8-ounce brick cream cheese, brought to room temp
• 3 tablespoons grated onion
• 2 large cloves garlic, grated or pasted
• Salt and pepper
• 3/4 About 3/4 cup grated super sharp white cheddar
• 3/4 About 3/4 cup shredded Monterey jack cheese
• 2 About 2 tablespoons cilantro leaves, finely chopped
• 1 teaspoon ground cumin, 1/3 palmful
• 1 cup panko breadcrumbs
• 1/3 About 1/3 cup (a heavy handful) grated Parmigiano-Reggiano
• All-natural cooking spray

Details

Servings 6
Preparation time 20mins
Cooking time 40mins

Preparation

Step 1

Preparation
Preheat oven to 400ºF. Trim the top third of the jalapeños lengthwise, leaving the stem intact. Reserve the tops. Using a demitasse spoon or other small tool, scoop out the seeds and the ribs from all the peppers, making 12 "boats." Chop all of the trimmed pepper tops and reserve.
In a mixing bowl, combine softened cream cheese, grated onion, garlic, salt, pepper, shredded cheeses, cilantro and cumin. Add in finely chopped jalapeños to your taste -- I usually use about half of the total amount, reserving remaining jalapeño for other recipes.
In a small dish, combine panko with Parmigiano-Reggiano. Fill your jalapeño boats mounding the filling up a bit. Roll the filling in the panko. Arrange the poppers on a baking dish, spray lightly with cooking spray and bake until breadcrumbs are evenly brown and filling is bubbly, about 18-20 minutes. Let stand 10 minutes and serve.