MINI PEPPER POPPERS
Try adding some finely diced chorizo sautéd in some olive oil.
- 1 Container/Bag mini-peppers
- 1 Block Jalapeno Cheddar (Cabot)
- 1 Block Pepper Jack Cheese
- 1 8 Oz. Block Cream Cheese
- 1 Pinch cayenne pepper (or to taste)
- 1 -2 Tablespoons Mayo
Cut off tops of peppers, clean seeds and membranes and put aside with top
Shred 1/2 lb of each of the cheeses.
Beat cream cheese w/mayo until smooth, mix in shredded cheese and cayenne.
Fill peppers 3/4 full, put on top & secure with toothpick diagonally thru the top and down into the side.
Place on cookie sheet and rub carefully with olive oil
Bake 400° until peppers are soft and filling has melted
Serve warm and have guests discard tops & toothpicks.
You may also split the peppers in half, fill each half and bake until the cheese is bubbly.
Substitute plain cheddar for either of the above hard cheeses for a milder mix.
It's a good idea to cook one of the peppers to check if filling is not spicy enough (add more cayenne) or is too spicy (add more cream cheese or plain cheddar).
I prefer the sweet taste of the mini-peppers. If you prefer to stuff jalapeno peppers, use mostly plain cheddar cheese along with the cream cheese to counter-act the heat of the jalapeno.
NOTE: I buy the mini-peppers @ BJs