The ground cumin makes the flavor of this simple platter/dish (it's the star!). You only need one and a half tablespoons, For a unique taste.
You can sprinkle chili powder on to desired flavor. Chili is very sexy
Leave the packs of cream cheese out for little while to soften while you add the dry ingredients into a bowl. This will make things easier when you begin to mix the full product.
I used a quartered onion and then I added more; my own preference. The onions burned my eyes out 😭
Next drop the block of cream cheese into the bowl with the dry ingredients and start to mix. I began by coating each side of the brick of cream cheese with the seasoning.
When the mixture is homogeneous (elbow grease required 💪) It is ready to be used as filling for your poppers! While mixing I have also sprinkled in some discarded jalapeno seeds for more spice
I took each jalapeno cut off the tops and halved them. This creates little boats which you'll fill with your cream cheese filling! Yum!
I chose to leave some of the seeds in the actual boat itself before I put the filling in for added spice
Fill all the boats liberally with your cream cheese stuffing mixture. And place the on a baking sheet. I placed foil over the baking sheet. Preheat your oven to 375F. Place baking sheet into oven.
Bake for 25-35 minutes. Until filling appears golden or brown. Remove from oven. Let cool for 5 minutes... And enjoy! 😉 *i absolutely loved the way these came out, and I will make them again*
- 1.5 table spoons of cumin
- .5 table spoons of salt
- 3/4 pounds of cream cheese
- 15 jalepeños (fresh)
- Pinch or Cayenne pepper
- 4 tablespoons of breadcrumbs
- Chili power to taste
- 1/4 chopped onion