Can we all take a moment to discuss Charlie Sheen? I’m sorry, I know that EVERYBODY is talking about him, but I literally can’t take my eyes away. It’s like watching a car wreck. If the car wreck had tiger blood in it and fire-breathing fists. And was driven by a rockstar from Mars. Cause he’s Winning.
Argghh. Sorry, I can’t resist.
Charlie Sheen is like these poppers. I see the jalapeño and am immediately cautious of it’s spicy nature, and although I realize there are probably better things for me to eat than these gooey, cheesy bites I just can’t stop reaching for another one. And another one. This is all wonderful until I’m so full I have a stomachache. It’s similar to how I feel after spending 30 minutes on Perez Hilton.
My recommendation is that you make these. Then you eat them while reading about the latest Sheen rant. Cause there will definitely be one. Oh, you’d rather watch Discovery Channel instead? Cause you obviously have a brain that isn’t entertained by celebrity train wrecks? Yeah, that’s cool too I guess. Just make sure to stop before you get a stomachache. Unless of course, you can cure it with your brain. Cause you’re not from this terrestrial relm. Cause you’re Winning.
Sorry, last one.
Baked Jalapeño Poppers
Makes 18 poppers
I used a white cheddar for this recipe, but any kind of cheddar or even monterey jack would be great. Use whichever cheese you like best.
8 oz cream cheese, softened
2 cups grated white cheddar or monterey jack cheese
1 garlic clove, minced
1 teaspoon chili powder
Slice each of the jalapeños in half and scoop out the seeds with a spoon.* In a bowl, mix together the cream cheese, 1 1/2 cups of the shredded cheese, garlic and chili powder. Spoon the mixture into the jalapeño halves and arrange on a baking sheet. Sprinkle the poppers with the remaining shredded cheese.
Hint: if you want to prepare these ahead of time, you can refrigerate the poppers for up to 24hrs at this point.
Preheat the oven to 350 degrees F. Bake the poppers for about 30 minutes, or until the cheese is bubbly and starting to brown.
*The trick to making these spicy or not is all in removing the seeds. If you remove every last jalapeño seed, the poppers will hardly be spicy at all. If you want there to be a little kick, leave a couple seed in each popper. It’s totally up to you.