I took the recipe for my Stuffed Mushrooms, and combined it with my recipe for my meaty Jalepeno Poppers. And voila! We have Dairy Jalepeno Poppers. They were a spicy hit. and super easy to make. You can roast the jalepeno’s, and make the filling the night before, and the day of just fill the peppers and bake. Easier than Ashlee Simpson, and hotter than Pete Wentz. Will make you sing like Patrick Stump.
20 jalepenos, halved and seeds/ribs removed
3/4 cup ricotta cheese
1/4 cup grated parmesan cheese
1/4 cup grated romano cheese
1/4 cup chopped parsley
1/4 cup bread crumbs (or potato chips, processed to look like bread crumbs. I used them and it was pretty good)
1-2 tbsp finely chopped onion (red or white, or even scallions if you’d like)
salt & pepper to taste
Line a baking sheet with foil, and preheat your oven to 400F. Place the halved jalepeno’s on the sheet, season with salt and pepper, drizzle with olive oil, and bake for 15 minutes.
To make the filling, combine all ingredients beginning with the ricotta. It’s going to be a thick mix, depending on the type of ricotta you bought (some ar dryer than others). Thats ok. Once the Jalepeno’s are done, remove from oven and let cool. Fill each pepper with some of the cheese mixture, and bake for 15-20 minutes, until the cheese turns brown.
Remove from oven, plate, and lightly dust with ground chili or cayenne pepper.