Cajun Jalapeno Poppers

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 18 fresh fresh jalapeno peppers
• 6 ounces cream cheese
• 3 ounces of shredded cheese (cheese of your choice or any mixture, i use 2 or more of the following parmesan, cheddar, colby, ric)
• progresso breadcrumbs
• 1 clove pressed garlic
• 1/2 ounce olive oil
• 2 tablespoons finely chopped green onions
• 1/2 teaspoon chopped cilantro (optional)
• 12 slices pimientos, finely chopped
• 3 pinches cayenne pepper (1tablespoon or to taste)
• 1 ounce finely chopped mushroom (optional)
• 2 -3 ounces of finely chopped cooked meat (crawfish,ground meat or sausage) (optional)
• queso sauce (optional)
• sour cream (optional)
• picante sauce (optional)
• ranch dressing (optional)

Recipe

• 1 halve the jalapenos leaving the stem attached, de-vein and seed them.
• 2 setting the halved jalapenos and bread crumbs aside, mix all of the other ingredients together.
• 3 take your mixture and completely fill the jalepeno cavities to their brim and set aside.
• 4 put bread crumbs on a flat plate.
• 5 take jalapeno halves, one at a time, and roll cheese side only in bread crumbs and place cheese/crumb side up on a baking pan once completed if you like a thick crumb layer, you can repeat this step.
• 6 if you do not intend to bake finished product skip the rolling part and just lightly sprinkle the top of the jalepenos with the bread crumbs.
• 7 bake at 350 for 15 minutes or until mixture starts to bubble.
• 8 i like to refrigerate at least 1 hour prior to baking sometimes i prepare the day before, cover and refrigerate.
• 9 serve warm, room temperature or chilled with any or all of the recommended sauces.