Jalapeńo Poppers

Jalapeńos are of course available anywhere. Early to late summer is the best time to get them. Seeded ones take the bite out and blended with some spices are way better than store bought Poppers.

Pointer 1: Slit and seed the peppers. The seeds are where the heat reside. Once seeded, jalapeńos are not really that unbearable.

Ingredients:

• 2 Tbsps. canola or olive oil
• 1 tub light cream cheese
• 1 Tbsp. cumin powder^
• 1 tsp. salt
• Jalapeńos
• 1 Tbsp. fresh chopped coriander
• 1 small onion diced
• 1 red pepper diced
• 1 Tbsp. coriander (optional)
• 2 tsps. fresh lemon juice
  

Method:
Wash jalapeńos peppers and seed them. Slit the peppers lengthwise. Mix cumin powder and salt with the cream cheese until soft. Now fill the slit peppers with the cream cheese. Set aside.

Take a flat pan. Pour the oil and warm. Add the diced onions and red pepper. Saute until the onions are slightly glazed. Drop the stuffed jalapeńos onto the pan. Slowly move them around so the skin gets hot and shrivels up a little. Next transfer to a plate. Squeeze some lemon juice. Sprinkle some chopped coriander. They are ready to eat!

^ Please contact me for any of these ingredients or utensils.