Here's a clever way to make Jalapeño Poppers. I've tried many techniques and I've have gadgets and accessories to make them. I've got a Jalapeño Popper roaster that's used to make them in a barbecue grill. I bought a gadget just to clean out the seeds. This is a great way to bake a large amount of Jalapeño Poppers to serve at a Picnic or as an Appetizer at a Party.
Baked Stuffed Jalapeños in a Bundt Pan
Here's what you'll need:
Preheat the Oven to 375 degrees.
1 -Bundt Pan (use a simple design)
40 - 50 Jalapeño Peppers (Slice off the tops and scoop out the seeds with a paring knife or a small spoon.
Rinse them to remove any remaining seeds.
8 oz. Shredded Mexican Four Cheese Blend.
8 oz. Shredded Pepper jack Cheese or Hatch Jack Cheese.
8 oz. Cream Cheese, room temperature.
1/2 C Mayonnaise
1 tsp Garlic Powder
1 tsp Onion Powder
1/2 tsp Salt
1/2 tsp Creole Seasoning
5 Slices of Cheddar Cheese
5 Slices of Pepper Jack or Monteray Jack Cheese
In a Large Mixing Bowl:
Shredded Mexican Cheese
Shredded Pepper Jack Cheese
Mix well by hand with a Silicone Spatula or aWooden Spoon.
Use a small spoon and fill each Jalapeño to the top, with filling.
Transfer them to the Pan, standing cut side up. Stuff them snuggly into the Pan.
Cover the Pan tightly with Foil.
Bake for 45 minutes.
Remove from the Oven.
Increase the Oven Temperature to 425 degrees,
Top the Jalapeños with a Layer of Cheddar Cheese pieces. Trim them to fit.
Top the Cheddar Cheese with pieces of Pepper Jack Cheese.
Return to the Oven.
Bake an additional 15 minutes.
Remove Pan from the Oven.
Serve from the Pan with a Small Fork or Toothpicks, or transfer them to a Serving Platter.
Peace in the Kitchen!