Michelle made 17 half pint jars of pepper jelly the other day and had some jalapeño peppers left over. We didn’t want to have to fry anything so we looked for jalapeño popper recipes that roasted or baked them instead. One of the ones we found was this one from Rachel Ray. It provided a good stepping off point for the ones we ended up making and then enjoying out by the pool with our mojitos.
Roasted Jalapeño Poppers
12 jalapeno peppers
¼ cup onion, chopped very fine
5 strips of bacon, cooked and chopped pretty fine
1 package cream cheese, softened
1 cup shredded sharp cheddar cheese, divided
1 teaspoon ground cumin
1 teaspoon garlic salt
Cut one third off lengthwise from each jalapeño pepper. Scrape out all the seeds and ribs from each jalapeño with a spoon. Mince the small pieces of pepper. Coat the larger pieces (from here on out called jalapeño pepper boats) with olive oil and place on a baking sheet.
Preheat oven to 375 degrees F.
Combine minced jalapeño pepper, onion, bacon, cream cheese, ¾ cups cheddar cheese, cumin and garlic salt in a mixing bowl. Stir well. Taste for seasonings before spreading into jalapeño boats. Sprinkle a little extra cheddar cheese on top.
Roast for 15 to 18 minutes, or until the peppers are tender and the cheese is brown at the edges and bubbly. Allow to cool for about 5 minutes before eating or you’ll burn your mouth!