This is my Dad's signature appetizer for family cookouts or for a night-in with good company and beer that he adapted from Rachael Ray's Big Orange Book. The peppers can be spicy, but they're addicting. You keep eating them even if your mouth is on fire.
For this dish you'll need:
10 jalapeño peppers
4 ounces Asiago cheese
4 ounces cream cheese (whipped cream cheese works well)
12-15 Manzanilla olives
a handful of cilantro or parsley
salt and pepper to taste
1. Cut the stems off the peppers and slice them in half length-wise.
2. Scoop out the ribs and seeds, unless you like super hot and want to keep them in.
3. In a food processor, blend all the other ingredients and add salt and pepper.
4. Spoon the mixture into the peppers.
5. Place on a cookie sheet and bake at 440°F for 12 minutes, or until golden brown.
Makes 20 Jalapeño Poppers.
Cooking Notes from Jamie:
Wear gloves when working with jalapeño peppers.
Place the poppers in the oven (before it has preheated) and they are usually golden brown when the timer rings at the 12 minute mark.
Drink beer, not water, if your mouth is burning or eat a slice of bread to combat the fieriness.
Happy Father's Day, Dad!
Thanks for sharing your love of cooking with me.