Broiled Jalapeno Poppers

Our home grown jalapeno giagntes are BIG. There's a reason this breed is called giant jalapenos. It takes some effort just to hold one in my hand. They're about 2-3 times the size of a regular jalapeno. That could only mean one thing: they're perfect for stuffing.

Broiled Jalapeno Poppers

10-12 jalapeno gigantes (extra large jalapenos)
8 oz cream cheese, room temperature
1 tsp salt
1 tsp pepper
1 tsp garlic seasoning
4-5 basil leaves, chiffonade

Cut a slit into each jalapeno, from the crown to the tip. Cut the top off of each pepper. You can leave the caps/ tops partially attached for decoration. Use a small spoon to scoop out the ribs and seeds from each pepper to reduce spiciness.

Don't forget those gloves

In a small bowl, combine cream cheese, salt, pepper, garlic seasoning and basil. Put 1 tbsp of cream cheese mix into each jalapeno. Be careful not to over stuff pepper. Use wooden toothpicks or wooden skewers to secure the peppers closed.

Cook under broiler for 4 minutes, then rotate and broil for about another 4 minutes. Remove poppers when peppers are blistered and cheese is broiled and bubbly. Let cool for 5 minutes before serving.

The poppers turned out great. Thanks to the fact that we scooped out the seeds, the peppers had the flavor and texture without the excess heat. Great way to make the most of our garden.

-Akemi-chan