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Grilled or Roasted Jalapeno Poppers




Source of Recipe


Food Network/Rachel Ray


Recipe Introduction


I have tried only the grilled version of this. I definitely recommend letting it grill until the top seems burnt; if not, the cheese slides off as a glob when you try to pick it up.


Recipe Link: http://www.foodnetwork.com/recipes/rachael-ray/roasted-jalapeno-poppers-recipe-1924405

List of Ingredients




12 large jalapeno peppers
2 ounces feta cheese
4 ounces cream cheese, at room temperature
4 ounces shredded smoked pepper Jack cheese, or other hot pepper cheese, or extra-sharp Cheddar
A small handful fresh cilantro, finely chopped
2 tablespoons grated onion

Recipe



If using the oven, preheat to 425 degrees F. If you haven't already taken the cream cheese out of the refrigerator, do it now.

Cut the tops off of each pepper, then cut in half lengthwise to make boats. Scoop out the seeds. Mash the feta, cream cheese, shredded cheese, cilantro, and onion together and stuff the peppers with the mixture. (I like adding some of the jalapeno seeds into the mixture, but beware if you don't want it spicy) You will probably have more mixture than peppers.

If using the oven, roast for 15 to 18 minutes, or until the peppers are tender and the cheese is brown at the edges and bubbly.

If using the grill, grill on medium-high heat until the stuffing has browned.