12 fresh jalapeño peppers
2 cups shredded cheddar cheese
4 ounces cream cheese, softened
2 tablespoons mayonnaise
¼ cup diced pimento peppers, drained
¼ cup minced sweet onion
½ teaspoon kosher salt, divided
1 teaspoon smoked paprika, divided
1 teaspoon freshly ground pepper, divided
1 sleeve butter crackers such as Ritz, crushed
2 teaspoons olive oil
Chopped, fresh chives for garnish
Preheat oven to 400 degrees. Cut peppers in half lengthwise. Use a spoon to scrape out and discard seeds and flesh from peppers. Set aside. In a bowl, stir together cheddar cheese, cream cheese, mayonnaise, pimento peppers, onion, ¼ teaspoon salt, ½ teaspoon smoked pepper, and ½ teaspoon pepper until well blended. Fill each halved pepper with some cheese mixture and place on a parchment paper-lined baking sheet. Do not overfill. Meanwhile, in a small bowl, stir together remaining salt, paprika, pepper and crushed crackers together. Sprinkle each filled pepper with cracker mixture and drizzle olive oil over each. Place peppers in oven and bake for 12 to 15 minutes or until cheese is bubbly and tops are golden brown. Remove from oven and sprinkle with chopped chives. Serve hot.
Yield: 24 stuffed jalapeños