Jalapeño Poppers {a spicy summer treat}

Jalapeño poppers are one of my husband’s favorite ways to eat the excess Jalapeño peppers from our garden. On occasion, he even makes them himself — which means they really are THAT good {and THAT simple!}

My recipe only calls for 3 simple ingredients and is healthier than other recipes as there is no breading or deep frying involved.

Print this recipe

Ingredients:

• Jalapeño Peppers — I used 15 for this recipe but you can scale it back to 2 or 3 if you like
• 3 cloves minced garlic — or powdered garlic if that’s all you have
• 1 c. shredded cheese — I use Pepper Jack, but you can use whatever you have on hand
• Salt and pepper to taste

Directions:

Cut each pepper in half and scoop out the seeds. {Make it easy by using a 1/4 tsp. to scoop them out.}

Spread the peppers out on a baking sheet. Sprinkle with salt, pepper,  and minced garlic.

Fill peppers with shredded cheese.

Bake  at 450 degrees F. (a toaster oven is best) for 10-15 minutes or until the cheese is melted and the peppers are just starting to shrivel around the edges.

A FEW NOTES:

• Once you scrape out the seeds, these are not as spicy as you think — I don’t like spice and I love these.
• When scraping out the seeds, don’t touch your eyes and wash your hands thoroughly when finished.

• We make these in our toaster oven — they cook faster and the smaller size of the toaster oven is perfect for a small batches of Jalapeño Poppers. (it also save our kitchen from getting so hot)

Print this recipe

What are some of your favorite ways to use produce from the garden?

Visit my virtual recipe box for more simple, delicious, family friendly, recipes!