Oven-roasted Jalapeño Poppers

Oven-roasted Jalapeño Poppers

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  • 12 jalapeño peppers
  • 6 ounces cream cheese, softened
  • 4 ounces Manchego cheese, finely grated
  • 2 ounces Gouda, finely grated (see note)


Preheat oven to 350° F.

Cut tops off chiles and, with a tomato corer or a paring knife, scrape out seeds and ribs. (Always use food-safe gloves when working with hot chiles.) Combine cheeses and fill each jalapeño. You can use a small spoon or a pastry bag for this. Don’t overfill them, as cheese will bubble out as it cooks.

Stand jalapeños upright in a jalapeño roaster that’s been placed on a baking pan. (see note)

Roast upright peppers for about 20 minutes, or until cheese is bubbling over and chiles are starting to get tender. Let cool a bit before eating.

Special notes:

If you don’t have a specialty roaster, try this: Take a “disposable” rectangular aluminum roasting pan and turn it over. For each jalapeño, cut an “x” about 1-inch wide into the aluminum (so, 12 jalapeños = 12 “x’s”). Set the inverted roasting pan on a sheet pan. Push each jalapeño into its “x”, standing it upright. (Don’t dispose of the roasting pan afterward. Instead, save it for your next round of poppers.)

These are just suggestions for cheeses. If you want to mix it up, keep the cream cheese, but use your favorite firm or semi-firm cheese in place of the Manchego and Gouda. Other suggestions might include white cheddar, P’tit Basque, Fontina, Monterey Jack or a touch of blue cheese.

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