Who would have thought that planting Jalapeno Peppers would produce so many in one season. Oh my!
I have been so busy finding ways to preserve all the Jalapenos. This week I made Jalapeno poppers to freeze so we could enjoy them all winter long.
Jalapeno Popper Recipe
8 ounces cream cheese softened
1/4 cup sour cream
2 finely minced shallots
1 teaspoon garlic powder or minced garlic chives
2 cups cheddar cheese shredded (I used Mexican four-cheese )
Put on some gloves!
Slice jalapenos in half lengthwise trying to save part of the stem.
Using a small spoon, scoop out all the seeds and membranes.
Prepare your cheese mixture and fill the hollow peppers. I like to add enough to make a nice mound on top.
Place them onto a serving tray and place them into the freezer for at least 24 hours.
Remove them from the freezer and divide them up into individual containers for later use.
When you do decide to have some poppers, preheat your oven to 425° and cook them for 20-25 minutes.
Watch them carefully as you do not want them to become too soft. A little firm is better when it comes to handling them.
Other options:
- Partially cook some slices of bacon and then wrap them before baking.
- Prepare a Panko topping and sprinkle on top before baking.
1/4 cup Panko bread crumbs
1 tablespoon butter melted
2 tablespoons parmesan cheese
2 teaspoons fresh parsley
Making Jalapeno Poppers for an appetizer is so easy to do. It is so worth having a few containers in the freezer for those special times when your friends surprise you with a visit. I like to have them on hand, especially during the holiday season. It is one less thing I have to prepare when I do have guests over for an occasion.
I wish you a wonderful week and will see you again soon.
Until next time, this is Sunscape
Sun. Scape. Ing Your Day
