Ingredients
Cream Cheese Filling Version
12 jalapeño peppers*
1/4 cup minced onion
1/4 cup chopped fresh cilantro
3/4 cup cream cheese
1 1/2 teaspoon cumin
1 teaspoon salt (more or less to taste)
2 ounces jack cheese, cut into 2 1/2-inch long batons
Preparation
METHOD 1 Preheat the oven to 375°. 2 slice off the top one-third (lengthwise) of each jalapeño to make a boat shape out of each pepper. You can mince the tops and add them to the filling if desired. 3 Mix together all the filling ingredients except the jack cheese batons. 4 Pack the filling into the peppers and nestle a baton of jack cheese onto the filling of each one. Arrange the peppers on a foil-lined baking sheet and bake for 20-30 minutes, or until the cheese is bubbly and lightly browned, and the peppers are cooked.
