RECIPE FOR STUFFED JALAPENOS WITH CREAM CHEESE RECIPES

Steps:

• Wash and remove the seeds of the jalapenos by making a "T" cut in the jalapenos and scooping out the seeds. (A "T" cut is where you cut the pepper horizontal about half way and then in the middle of the slit, you cut a vertical slit forming a "T" cut in the pepper.).
• In a bowl, combine cream cheese, sun dried tomatoes, and garlic powder. Using a teaspoon "stuff" the jalapeno with the cream cheese mixture.
• Wrap jalapeno in bacon and secure with a toothpick. (If you are cooking on the grill remember to soak toothpick in water for 15 minutes before securing pepper with it, to ensure it doesn't catch fire on the grill).
• Cook on the grill or bake at 450° F for 15 minutes or until bacon is cooked through.
• Enjoy!

Steps:

• Place 8 ounces cream cheese in a medium bowl and let sit at room temperature until softened, about 1 hour.
• Arrange a rack in the center of the oven and heat the oven to 375°F. Lightly coat a rimmed baking sheet with cooking spray.
• Meanwhile, finely mince 2 medium scallions and add to the cream cheese. Add 1/2 teaspoon kosher salt, 1/2 teaspoon ground cumin, 1/2 teaspoon Dijon mustard, 1/4 teaspoon garlic powder, and 1/4 teaspoon black pepper. Stir and mash with a rubber spatula until well-combined.
• Grate 4 ounces sharp cheddar cheese on the large holes of a box grater (about 2 cups). Add to the cream cheese mixture and fold to combine.
• Slice 10 large jalapeños in half lengthwise, leaving the stems intact if possible. Use a small spoon to scrape out and discard the seeds and ribs. (Leave some seeds in the peppers to make them spicier.)
• Place the jalapeños cut-side up on the prepared baking sheet. Gently smear 1 1/2 to 2 tablespoons of the filling into each jalapeño half.
• Bake until the filling puffs up and the peppers are tender, 20 to 25 minutes. Meanwhile, place 1/2 cup panko breadcrumbs in a small microwave-safe bowl and drizzle with 1 tablespoon olive oil. Stir to combine. Microwave on high power in 30 intervals, stirring after each, until golden-brown, 2 to 2 1/2 minutes totak.
• Immediately sprinkle the baked jalapeños with panko breadcrumbs and serve warm.