The following recipe is very easy to tinker with. Add, remove or substitute any of the ingredients and I'm sure it'll still turn out just fine. It might turn out even better.
The inspiration for this dish came from Guy Fieri, of the Food Network. Here's the original recipe.
I'm not a very precise cook. The amounts listed below are approximate.
LC Jalapeno Popper Recipe
+ several jalapeno peppers (we use about 8-10) + 4 oz of regular cream cheese (not the whipped variety) + 4 oz of sour cream + a diced shallot + 2-3 oz of chopped dry chorizo salami + 3-4 oz of shredded Monterey Jack cheese
1. Cut the peppers down the middle. Scoop out the insides, leaving you with a "jalapeno canoe".
2. Wash your hands well! The insides of jalapenos contain the "hot stuff" (that's the technical term for it).
3. Put the pepper halves on a baking sheet. We put parchment paper on the sheet prior to placing the peppers on - makes for an easy clean up. Put the peppers into a 350 degree oven for 10 minutes.
4. Chop and dice all the necessary components.
5. Combine room temperature cream cheese with the other ingredients.
6. Pull out the peppers (from the oven). Allow them to cool. And then fill them with the other (combined) ingredients.
7. Put the peppers back into the oven and broil them until they look bubbly and begin to brown on top. This seems to take about 5 minutes in our oven. But check sooner to make sure you don't burn them.