• 12 Jalapeño peppers
• 8 ounces cream cheese, at room temperature
• 1/2 cup shredded sharp cheddar cheese (about 1 ounce)
• 1/2 teaspoon salt
Method:
1. Heat the oven to broil. Line a baking sheet with aluminum foil and set aside.
2. Slicing only halfway through the peppers (be careful not to cut off the stem end completely) carefully open the flaps to expose the interior of the chilies, remove the seeds and ribs.
3. Place the cream cheese, cheddar cheese, and salt in a medium bowl, season with freshly ground black pepper, and mix until smooth and evenly combined.
4. Transfer the mixture to a quart-size ziploc bag, cut one bottom corner off to make a 3/4-inch-wide opening thus making a cone.
5. Squeeze the mixture into the peppers until just filled. Insert a toothpick widthwise through each pepper to secure the flaps and filling. Place the filled peppers s on the prepared baking sheet in two evenly spaced rows of six.
6. Bake the peppers for 10 min at 450 F and then Broil for 2-4 minutes, rotate the pan, and continue to broil until the peppers are starting to char and the filling is browned and bubbly.
7. Remove from the oven, and remove the toothpicks if desired. Let cool for 5 minutes before serving.
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