Smoky Jalapeño Poppers with Creamy Chipotle Dipping Sauce

Allergens

Dairy, Gluten (in breadcrumbs)

Ingredients

• 1. 8 large fresh jalapeños 2. 4 oz cream cheese, softened 3. 1 cup shredded smoked gouda cheese 4. 1 cup crumbled blue cheese 5. 1/4 cup chopped green onions 6. 1 tsp garlic powder 7. 1/2 tsp ground cumin 8. Salt and pepper, to taste 9. 1 cup panko breadcrumbs 10. 2 tbsp unsalted butter, melted 11. For the dipping sauce: 12. 3/4 cup sour cream 13. 2 tbsp chopped chipotle peppers in adobo sauce 14. 2 tbsp finely chopped fresh cilantro 15. Juice of one lime

Instructions

1. Preheat your oven to 400°F (205°C). Line a baking sheet with parchment paper.
2. Slice the jalapeños in half lengthwise and remove seeds and membranes. In a medium bowl, combine cream cheese, shredded smoked gouda, blue cheese, green onions, garlic powder, cumin, salt, and pepper.
3. Stuff each jalapeño half with the cheese mixture and press gently to close. Roll each stuffed jalapeño in a mixture of panko breadcrumbs and melted butter. Place them on the prepared baking sheet, seam side down.
4. Bake for 20 25 minutes, or until golden brown and bubbly. Remove from the oven and let cool slightly.
5. In a small bowl, combine sour cream, chopped chipotle peppers, fresh cilantro, and lime juice to create the creamy chipotle dipping sauce.
6. Serve warm Smoky Jalapeño Poppers with the Creamy Chipotle Dipping Sauce on the side. Enjoy!

Chef’s Insight

For an extra smoky flavor, you can smoke the cream cheese mixture before stuffing the jalapeños.

Notes

Adjust the amount of cheese mixture according to the size of your jalapeños.