Chili Pimiento Cheese Poppers

Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.

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Serves: 6

INGREDIENTS

For the poppers:
6 large fresh jalapeno peppers
2 tbs vegetable oil
1 can Hormel No beans Chili
1 12 oz package of Pimento Cheese – recommend using the recipe from Loaves and Dishes

For the Cream Cheese Topping/Dip:
½ Cup Mayonnaise
4 oz cream cheese
½ cup parmesan cheese
2 oz canned diced green chilis
Garnish – Chives

INSTRUCTIONS

Preheat the oven to 375. Cut the jalapenos in half lengthwise. Remove all seeds and ribs. (I use a spoon – see photo instructions).
In a 10 inch iron skillet or oven safe skillet, heat 2 tbs vegetable oil over medium heat. Place the jalapenos open side down on the hot skillet and allow each to cook until the face is browned – about 2 minutes. Remove from the heat. Turn the peppers over so that the open side is facing up. You can remove them from the pan if you like (I did).

Spoon about 1 tsp of Hormel No Beans Chili in the bottom of each pepper (amount will depend on the size of the pepper). Top with a tsp (about) of pimento cheese. Place back into the skillet – open side up and place skillet into the oven. Bake at 375 for 15 minutes until the cheese melts.

While peppers are baking, mix the ingredients together for the topping/dip. Place in a small oven safe dish and place into the oven alongside the peppers. When peppers are done the dip should be heated through as well.

From loavesanddishes.net