Source of Recipe
From "Martha's American Food" by Martha Stewart
"No happy hour in the Lone Star State would be complete without an assortment of spicy finger foods to wash down with a pitcher of margaritas and some ice-cold beer. In this streamlined version of jalapeño poppers, the chiles are simply halved, seeded, and stuffed with a two-cheese filling before baking until melted and golden—no roasting, breading, or deep-frying required."
List of Ingredients
◦ 4 ounces cream cheese, softened
◦ ½ cup grated sharp cheddar
◦ Coarse salt and freshly ground pepper
◦ 6 large jalapeño chiles, halved lengthwise, ribs and seeds removed
Preheat oven to 450° F.
In a small bowl, mix cream cheese and cheddar; season with salt and pepper. With a small spoon, fill each jalapeño half with about 1 tablespoon cheese mixture. Place chiles on a parchment-lined baking sheet and cook until cheese is browned and bubbling, rotating sheet halfway through, about 10 minutes.
Let cool slightly before serving.
Serves 4 to 6