Ingredients
12jalapeno peppers
¼cuponion,minced
¼cupfresh cilantro,chopped
¾cupcream cheese
1½tspcumin
1tspsalt,more or less to taste
2ozjack cheese,cut into 2½-inch long batons
12jalapeno peppers
¼cupcooked bacon,chopped
¼cuponion,minced
½cupjack cheese,shredded, plus another (2 oz) of jack cheese cut into 2½ inch long batons
¼cupfresh cilantro,chopped
1½tspcumin
1tspdried oregano
Preparation
Preheat the oven to 375 degrees F.
Either slice the jalapeños in half lengthwise or slice off the top ⅓ (lengthwise) of each jalapeño to make a boat shape out of each pepper. Halved jalapenos will serve more, while boat-shaped peppers will have more filling.
If making the boats, mince the tops and add them to the filling for some extra heat, or save them for another recipe. In either case, scrape out all the seeds and ribs from each jalapeño with a spoon (a grapefruit spoon works great).
Mix together all the filling ingredients except the jack cheese batons.
Pack the filling into the peppers and nestle a baton of jack cheese onto the filling of each one.
Arrange the peppers on a foil-lined baking sheet and bake at 375 degrees F for 20 to 30 minutes or until the cheese is bubbly and lightly browned, and the peppers are cooked.
Cool for 5 minutes before serving.
