aaji’s recipes
Crispy Jalapeño Poppers with Lonsa
Crispy Jalapeño Poppers with Lonsa
Game day just got a whole lot tastier
Ingredients:
Serves 2 - 4
6 large jalapeño peppers
4 ounces cream cheese, softened
3/4 cup (2 ounces) shredded pepper jack cheese
1 green onion, thinly sliced
1/2 teaspoon garlic powder
Salt and pepper, to taste
1/4 cup panko breadcrumbs
1 tablespoon melted butter
1 container Aaji’s Original Tomato Lonsa
A handful of minced cilantro, for serving
Note: Jalapeños can vary significantly in heat, so make sure to de-seed and de-rib them well before stuffing.
Process:
Preheat your oven to 400℉. Line a baking sheet with parchment paper.
Cut each jalapeño in half lengthwise and scoop out the seeds and membranes.
Make the Filling: In a bowl, combine the cream cheese, shredded pepper jack cheese, green onion, and garlic powder. Season with salt and pepper to taste.
Spoon the cream cheese and pepper jack cheese mixture into the jalapeño halves, pressing gently to fill them.
Prepare the Breadcrumb Topping: Mix the breadcrumbs with melted butter and a pinch of salt.
Sprinkle the breadcrumb mixture over the stuffed jalapeños, pressing down lightly to make it stick.
Bake: Place the jalapeño poppers on the baking sheet and bake for 20 - 25 minutes until the breadcrumbs are golden and the cheese is melted. Remove from the oven and top with cilantro.
Serve: Allow them to cool slightly before serving. You can either serve them in a snack tray with lonsa on the side, or dollop each pepper with lonsa for a bite-sized snack.
