Jalapeño Poppers

Jalapeño Poppers

Jalapeño Poppers

This little appetizer is just a wee bit spicy. I mean on a scale of 1-10, I’ll give it a 3. If you do want more kick, keep the ribs of the peppers intact along with a few of the seeds!

I start by buying four good-sized jalapeños. Then I slice them in half lengthwise and remove the ribs and seeds. If I didn’t do that, the rest of my family wouldn’t eat them. Here’s a little trick I’ve learned the hard way…wear gloves! Also, if you are putting the ribs and seeds down the InSinkErator, wait until all the peppers are cleaned before turning on the InSinkErator,then run cold water, step away from the sink and then send the seeds/ribs on their way. Otherwise, you might inhale some fairly harsh fumes.

Now turn on your broiler! Place the pepper halves cut-side down on a baking sheet and place on the bottom rack. Broil until the skins of the jalapeños are bubbling as pictured above. I often start at the bottom, and move the peppers to the middle rack. Pull the peppers out when the skins are nice and bubbly and the flesh looks semi-cooked.

While the peppers are broiling, make the filling! Broiling is your last step and you will completely enjoy the result!

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Recipe Rating

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  • 1 rating