- 16 fat jalapeño chili peppers
- 1 red Fresno chili pepper, seeded and finely chopped
- 8 ounces cream cheese, softened
- 3 tablespoons grated onion
- 2 cloves garlic, grated or pasted
- 1 teaspoon ground cumin
- 3/4 cup shredded sharp cheddar cheese
- 3/4 cup shredded Monterey Jack cheese
- Kosher salt and pepper
- 3/4 panko breadcrumbs
- 1/2 grated Parmigiano Reggiano cheese
- All-natural cooking spray
Pre-heat the oven to 425°F.
Slice off one-third of the jalapeño chili peppers lengthwise. Seed the chili peppers to make “boats” for the filling. Finely chop enough of the trimmings to measure 3-4 tablespoons. (I usually use about half of the total amount, reserving any remaining jalapeno for other recipes, such as salsas.)
In a bowl, combine the chopped jalapeño and Fresno chili peppers, the cream cheese, onion, garlic, cumin and shredded cheeses. Stir until blended and season with salt and pepper. Spoon the filling into the hollowed-out chili peppers.
Stir the panko and Parm together on a plate and roll the stuffed tops of the poppers in the panko-Parm mixture. Arrange the poppers on a baking sheet and coat with a little cooking spray. Roast until the chili peppers are tender-crisp and the filling is browned and bubbling, 15-18 minutes. Let stand for 10 minutes and serve.