This challenge made me cry because I was not using my brain for a minute. I made these Jalapeno Poppers early in the morning before I had even put make up on. So once they were in the oven I figured I could use the baking time to get ready. So far pretty smart. For some reason I didn’t think of the jalapeno super spice residue that I still had on my fingers when I washed my face and specifically my eyes though. I started screaming and was sure I had just lost my vision permanently. Unable to open my eyes I somehow found my phone and made Siri call my husband who is currently in China. He googled all kinds of remedies that I tried all. I washed my eyes with cold water and milk and then put ice cubes on my face for a while and was therefor able to eventually open my eyes again. At that point I check the oven and the poppers were perfectly crispy brown. Liz‘ cooking experience was pretty uneventful this time. She was smart enough to put gloves on when she prepared the jalapenos. Also, she added the Chianti Salami from Viani.
Here is the recipe:
- 4 ounces cream cheese, room temperature
- 1/2 cup grated sharp cheddar
- 6 large jalapenos, halved and seeded
- Coarse salt and ground pepper
Preheat oven to 450 degrees. In a small bowl, mix together cream cheese and cheddar. Season with salt and pepper. With a small spoon, fill each jalapeno half with about 1 tablespoon cheese mixture. Place peppers on a parchment-lined baking sheet and bake until cheese is browned and bubbling, about 10 minutes, rotating sheet halfway through.