1cupMexican cheese blendshredded, plus extra for sprinkling
let's do it
Preheat oven to 400 degrees and line with a sheet of slightly crumpled heavy-duty aluminum foil. Spray lightly with cooking spray and set aside. The unevenness and ability to be shaped makes the crumpled foil the perfect resting spot for wobbly stuffed jalapeños.
Cut jalapeños in half lengthwise and remove all seeds and any white membrane. In a medium-sized bowl, mix all ingredients for the filling until completely combined. If you would like the filling to be spicy, just stir in a few of the seeds that were removed from the jalapeños.
Fill each pepper with filling, mounding slightly. Situate each pepper on the aluminum foil, nestling it down so that the pepper is perfectly upright and stable. Repeat with remaining peppers until all filling is used.
Bake 18 minutes or until filling is hot and bubbly and jalapeño is just becoming tender. Remove from the oven and top each jalapeño popper with just a tiny bit of shredded cheese. Return to the oven just long enough to melt the cheese then remove from oven and cool slightly before serving. Enjoy!
One Last Thing
Pick large jalapeños that will hold the most filling!