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Quick and Easy Jalapeno Popper Recipe

Photo: Brittany Dart
Photo: Brittany Dart

So, of the thousands of articles that I’ve written over the years, I usually tend to focus on stuff that interests me.  I talk a lot about music, wrestling, my radio show, video games, movies, pop culture, and stuff like that.  Cooking is NOT one of my interests.  I’m not good at it, and I don’t particularly like doing it.  In fact, of all the posts I’ve made to this website, I don’t think I’ve EVER posted a recipe.  So here’s my first shot:

Every week, we get a delivery here at work from Cecil’s Farm in Owensboro.  They bring a random assortment of fresh fruits and vegetables, and like just about everybody else that works here, I’ll fill up a bag with some random produce and bring it home.  Last week’s delivery yielded some fresh jalapeno peppers, something we don’t usually have on hand.  That was the basis for why my girlfriend, Brittany, took a stab at some home-made jalapeno poppers.

 

She started by looking up a recipe online, but she had to freestyle a little bit because we didn’t have all of the necessary ingredients.  Here’s what you’ll need to do it the way Brittany did.  We didn’t get all professional and “measure,” we just kind of eyeballed things:

 

-Some olive oil

-A block of cream cheese

-A good bit of shredded sharp cheddar cheese

-Some garlic (or garlic powder)

Panko (we actually used Italian flavored Panko)

-Oh! And some jalapenos!  We used six.

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-You’ll want to preheat the oven to, like, 350 degrees.

-Also, put some of the olive oil on a pan and fry up the Planko.  This only takes a few minutes.

-In a totally different bowl, throw in that block of cream cheese and put a large handful of the shredded sharp cheddar cheese in there, too.  Mix in a fair amount of garlic/powder.  Mix it all up until creamy!

-Slice the jalapenos in half.  That stuff you just mixed up in the bowl, the cheese and garlic and stuff?  Take a spoon and put some of that stuff into the jalapeno slices…  Things are really starting to come together!

-Put some parchment paper on a baking sheet.  Put the stuffed jalapenos on the parchment paper.  Put the baking sheet in the over for about a half hour.

-When you take your creation out of the oven, sprinkle the crispy Planko over the cheese-stuffed jalapenos…  BOOM!  You’re done!

 

Let it cool, and then enjoy.  Keep in mind, the jalapeno’s flavor is STRONG and the texture will be mushy.  This is normal.  More adventurous cookers may consider wrapping this with bacon, however we didn’t do that because my girlfriend is a vegetarian.

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