JALAPEÑO POPPERS “SEVEN POINT FIVE”

JALAPEÑO POPPERS “SEVEN POINT FIVE”

 Prep Time: 10 minutes

Cook Time: 20 minutes  

Total Time: 30 minutes 

Yield: 20 jalapeños

INGREDIENTS:

• 10 LARGE JALAPEÑOS HALVED AND SEEDED
• 8 OZ MISHA’S SEVEN POINT FIVE CHEESE SOFTENED
• 1/2 CUP CORN KERNELS 
• 1/3 CUP FINELY DICED ONION
• 2 TSP OLIVE OIL
• 1/2 TSP GARLIC POWDER
• 1 CLOVE GARLIC, MINCED
• 1 TSP CHILI POWDER
• 1/2 TSP CUMIN
• 1/4 TSP DRIED OREGANO
• 1/2 TSP SALT
• 1/4 TSP PEPPER
• 1/2 CUP BLACK BEANS (DRAINED AND RINSED)
• 1/4 CUP GREEN ONIONS SLICED
• 1/4 CUP BREAD CRUMBS (OPTIONAL)
• CHOPPED CILANTRO, GARNISH

DIRECTIONS: 

Step 1

Preheat the oven to 400 F. Wearing gloves, slice each of the jalapeños in half lengthwise and use a spoon to remove the seeds and veins.

Step 2

Place jalapeno halves cut side up on a large baking sheet.

Step 3

In a nonstick skillet, heat oil over medium-high heat and add corn and onion. Sauté 2-3 minutes.

Step 4

Add garlic, chili powder, cumin, and oregano and sauté 2 more minutes. Stir in black beans, salt, and pepper and remove from heat.

Step 5

In a medium-sized bowl, combine Seven Point Five cheese, garlic powder, salt, pepper, beans, and green onions.

Step 6

Spoon the mixture evenly in the jalapeños and place it on a baking sheet. Sprinkle with bread crumbs if using. Bake for 20 minutes or until the jalapeños are tender.