“I never met a popper I didn’t like.”Me
- 12 jalapenos (or about 8 hatch chiles)
- 4 oz softened cream cheese
- 4 oz grated cheddar cheese (reserve 1 oz to sprinkle on top)
- 3 eggs, whisked
- 1/2 tsp salt
- black pepper to taste
- 1/4 tsp cumin
Fat: 17 grams (76%) Net Carbs: 1 (5%) Protein: 9.4 grams (19%)
- Char the chiles on all sides until completely blackened. (I think it’s best to do this outside on the grill but you can also do it in the broiler or over the open flame of a gas stove.)
- Place chiles in a bowl, cover with plastic wrap and let steam until cool enough to touch (about 20 minutes).
- Meanwhile, mix the softened cream cheese and 3 oz of cheddar together. Whisk eggs, salt, pepper, and cumin together in a separate bowl.
- Pull off the each stem and remove the charred skins by wiping them with a dry paper towel. (Don’t rinse the chiles under water to remove the skin since that washes away a good bit of flavor.)
- Slice each chile open, and remove the seeds. Lay the chiles in a single layer in a cast iron skillet or greased baking dish (I used a 6 X 9 size).
- Spread a layer of the cheese mixture over the layer of chiles. Pour the egg mixture over the top of the chiles and sprinkle with the remaining cheese.
- Bake until eggs are set, about 12 – 15 minutes. Cooking time will depend on the size of your pan…more surface area means a shorter cooking time.
- Let cool at least 10 minutes, then slice into six single portions. This recipe is easy to double, or even triple, for a crowd. It’s a great appetizer or side dish, and I like to have it for breakfast. It’s also delicious topped with some crumbled bacon…mmmm.
I hope you try this and let me know what you think. One thing to keep in mind is that jalapeno peppers can range from very mild to very spicy, which is pretty true of any type of chile pepper. The hatch, anaheim and poblano chiles tend to be more consistently on the medium spicy side, however, they too can vary. This recipe is definitely not for people who aren’t into spicy foods.