Jalapeño Poppers {a spicy summer treat}

Jalapeño poppers are one of my husband’s favorite ways to eat the excess Jalapeño peppers from our garden. On occasion, he even makes them himself — which means they really are THAT good {and THAT simple!}

My recipe only calls for 3 simple ingredients and is healthier than other recipes as there is no breading or deep frying involved.

Print this recipe

Ingredients:

• Jalapeño Peppers — I used 15 for this recipe but you can scale it back to 2 or 3 if you like
• 3 cloves minced garlic — or powdered garlic if that’s all you have
• 1 c. shredded cheese — I use Pepper Jack, but you can use whatever you have on hand
• Salt and pepper to taste

Directions:

Cut each pepper in half and scoop out the seeds. {Make it easy by using a 1/4 tsp. to scoop them out.}

Spread the peppers out on a baking sheet. Sprinkle with salt, pepper,  and minced garlic.

Fill peppers with shredded cheese.

Bake  at 450 degrees F. (a toaster oven is best) for 10-15 minutes or until the cheese is melted and the peppers are just starting to shrivel around the edges.

A FEW NOTES:

• Once you scrape out the seeds, these are not as spicy as you think — I don’t like spice and I love these.
• When scraping out the seeds, don’t touch your eyes and wash your hands thoroughly when finished.
• We make these in our toaster oven — they cook faster and the smaller size of the toaster oven is perfect for a small batches of Jalapeño Poppers. (it also save our kitchen from getting so hot)

Print this recipe

What are some of your favorite ways to use produce from the garden?