Makes 16
Preparation time: 20 minutes
Cooking time: 16 minutes
Ingredients:
- 8 x Wicked Hots Jalapeños
- 250g cream cheese, softened
- ½ cup grated parmesan
- 1 clove garlic, crushed
- 2 tablespoons chopped coriander
- 2 tablespoons grated parmesan, extra
- 300g jar Wicked Hots Salsa, Mild or Medium, or Hot
Crispy Crumbs:
- ½ cup coarse fresh breadcrumbs
- 2 cloves garlic, crushed
- 2 Wicked Hots Cayenne Chillies, finely chopped
- 2 tablespoons olive oil
- 2 tablespoons grated parmesan
Method:
- Preheat the oven to 180C° fan bake. Line a baking tray with baking paper. Cut each jalapeño in half lengthwise and scrape out the seeds.
- Combine the cream cheese, parmesan, garlic and coriander in a small bowl. Season to taste with salt and pepper.
- Divide the filling between the jalapeño halves and sprinkle with extra parmesan. Place on the baking tray. Bake in the preheated oven for 10 to 12 minutes or until the cheese is bubbling and golden. Allow to cool slightly so cheese firms up.
- Meanwhile, make the Crispy Crumbs. Line another baking tray with baking paper. Combine all ingredients except the parmesan in a small bowl. Place onto the baking tray in a single layer and bake for 6 to 8 minutes, tossing occasionally, until the crumbs are crispy and golden. Remove from the oven and stir in the parmesan. Season to taste.
- To serve, place cooked jalapeños onto a platter. Sprinkle over some of the Crispy crumbs. Drizzle with salsa or serve salsa on the side.