Why this recipe works these Tex-Mex appetizers are a party favorite and a little sibling to traditional Mexican chiles rellenos (stuffed green chiles). While the stuffed poppers are often breaded and deep fried, our baked version is faster and fresher, eliminating the heavy, greasy outer coating to better highlight the green heat of the jalapeños. We cut the chiles in half, scooped out the ribs and seeds, and parcooked them in a hot oven to soften them before stuffing with a mixture of three cheeses, bread crumbs, bacon, cilantro, scallions, lime juice, and cumin. Once stuffed, these jalapeños needed only about 10 more minutes in the oven before they were
ready for our tasters. They all agreed that this was a perfect snack as they reached for more.
SERVES: 6 to 8
TOTAL TIME: 45 minutes
INGREDIENTS:
- 6 slices bacon, chopped fine
- 12 jalapeño chiles, halved lengthwise with stems left intact, seeds and ribs removed Salt
- 4 ounces mild cheddar cheese, shredded (1 cup)
- 4 ounces Monterey Jack cheese, shredded (1 cup)
- 4 ounces cream cheese, softened
- 2 scallions, sliced thin
- 3 tablespoons minced fresh cilantro
- 2 tablespoons panko bread crumbs
- 1 large egg yolk
- 2 teaspoons lime juice
- 1 teaspoon ground cumin
INSTRUCTIONS:
- Adjust oven rack to upper-middle position and heat oven to 500 degrees. Set wire rack in rimmed baking sheet. Cook bacon in 12-inch nonstick skillet over medium heat until crispy, 7 to 9 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate; set aside.
- Season jalapeños with salt and place cut side down on prepared rack. Bake until just beginning to soften, about 5 minutes. Remove jalapeños from oven and reduce oven temperature to 450 degrees. Flip jalapeños cut side up.
- Mix cheddar, Monterey Jack, cream cheese, scallions, cilantro, panko, egg yolk, lime juice, cumin, and bacon in bowl until thoroughly combined. Divide cheese mixture among jalapeños, pressing into cavities to fill. (Filled jalapeños can be covered and refrigerated for up to 24 hours.)
- Bake jalapeños until tender and filling is lightly browned, 9 to 14 minutes. Let cool for 5 minutes. Serve.
