Baked TexMex Poppers
These baked poppers are for those who are shy of jalapeno's heat. Made with mild, cubanelle peppers (100-1000 on the Scoville heat scale - jalapeno weighs in at 2500-5000!), they are more flavorful than bell peppers: look for the 6", light green peppers in well stocked supermarkets or Latin food stores.
Start the night before to drain the sour cream; it's easy and creates a cream cheese without stabilizers; and freeze TexMex Jack for 20 minutes before shredding for an easier task with this softer cheese.
Created by: Country Connection Cheese Company
- Cook Time: 25 mins
- Prep Time: 20 mins
- Total Time: 45 mins
- 5 Cubanelle peppers
- 6 oz (2 c.) Shredded Country Connection Tex-Mex Jack Cheese
- 1 c. Drained sour cream (see instructions)
- 1 tsp Kosher salt, divided
- 1/4 tsp Onion powder
- 1/4 tsp Garlic powder
- 3 tbsp Chopped cilantro
- 3/4 c. Panko breadcrumbs
- 1 tbsp Olive oil
- 1/4 tsp Cumin powder
- Line shallow baking dish with parchment paper and preheat oven to 375. Slice peppers in half lenghtwise, discard veins and seeds.
- In medium bowl, combine cheese, sour cream, 1/2 teaspoon salt, onion and garlic powders and cilantro. In separate small bowl, stir together panko, oil, cumin and remaining salt.
- Fill pepper halves with 2 tablespoons filling (use leftover filling to top off peppers), and lay them in a single layer in prepared pan. Top each pepper half with a generous 1 tablespoon panko topping.
- Bake 20-25 minutes until peppers are easily pierced with a knife and topping is golden brown. Serve immediately.
* To drain sour cream: Line colander with kitchen cloth and set over bowl. Pour in contents from a 16 oz. carton of sour cream and top with cling film (or plate). Set in refrigerator overnight or up to 24 hours to drain out extra liquid. Use any leftover drained sour cream as you would cream cheese!