This is one of our favorite ways to prepare quick, cheesy stuffed jalapeños! The filling is smooth and creamy, while the jalapeños still retain a little bit of a crunch! Not into jalapeños? Substitute baby bells! Makes 8 stuffed pepper halves.
Ingredients:
4 jalapeno peppers
4 oz cream cheese
4 oz shredded Monterey Jack cheese
1 tablespoons fresh lime juice
1/2 small shallot finely chopped
1 small clove garlic clove, minced
1/2 tablespoon cilantro, minced
Directions:
1. Preheat the oven to 350°F. Mix the filling ingredients together in a bowl.
2. Split the jalapeño peppers in half, or if you prefer a deeper pepper boat, slice away just one side.
Remove the seeds and ribs from the pepper.
3. Place the halved peppers onto a parchment lined baking sheet and spoon the filling into each pepper. Bake for 20-25 minutes or until the pepper boats become tender and the cheese is bubbling and beginning to brown. Remove from the oven and serve warm.
