I’ve been craving Jalepeno Poppers for a while now. Since I’ve started to eat better I haven’t had the heart to stop by Jack in the Box and get their’s for a month now. I usually ate them twice a month, or more (sadly), so I decided this weekend I had to get my fix. One way or the other.
The idea behind these is easy enough to come up with and grasp. I wanted stuffed jalepeno’s and I wanted a lot of cheese. The problem is that most recipes call for the cream cheese stuffing, which I detest, so I added my own stuffing with the proper cheeses.
- 5 jalepeno’s, sliced in half, and seeds removed
- 3-4 rings of your favorite dry salami, cubed into small pieces
- 1/4 cup cheddar cheese, shredded
- 1/4 cup pepper jack cheese, shredded
Preheat oven to 325 degrees.
Line a jelly roll pan with aluminum foil. Place the chili halves in two rows, 5 each. Add the shredded pepper jack as a first layer. Then add 5 cubes or so to each chili on top of the cheese. Lastly, add the cheddar and try to pack it in so it doesn’t fall over the chili’s but rather is the top hat for the concoction.
Place in the oven for about 20 minutes until the cheese is golden and melted. Honestly, depending on the pepper’s heat it’ll either be spicy, deadly, or perfect. Enjoy.
