Culinary Guides

Poppers are our favorite way to burn through a summer glut of jalapenos. Halved peppers get a creamy cheddar and cream cheese filling, a buttery panko crust, and a quick trip through a hot oven until the tops turn golden. Crisp, creamy, and just spicy enough, they disappear as fast as you can set them down.

Ingredients

• 12 jalapeno peppers
• 6 ounces cream cheese, softened
• 1 teaspoon garlic powder
• 4 ounces sharp cheddar cheese, shredded
• 2 tablespoons chives, finely chopped
• 1/4 cup panko bread crumbs
• 1 tablespoon butter, melted

Directions

1. Heat the oven to 400F (200C) and line a baking sheet with parchment or grease it lightly.
2. Wearing gloves, slice the jalapenos in half lengthwise and scoop out the seeds and membranes with a small spoon. Wash your hands well afterward.
3. Mix the softened cream cheese, garlic powder, cheddar, and chives in a bowl until smooth.
4. Fill each jalapeno half with the cheese mixture using a spoon or piping bag.
5. Stir the panko and melted butter together, then sprinkle over the stuffed peppers, pressing lightly so it sticks.
6. Bake 18 to 22 minutes, until the peppers are tender and the panko is golden and crisp.
7. Let them cool 5 to 10 minutes so the cheese sets, then serve.

These can be assembled a day ahead and refrigerated, then baked when guests arrive, adding a couple of extra minutes if they go in cold. For more heat, leave some seeds in, and for a smoky version, fold crumbled bacon into the filling.

Grower's tip: jalapenos climb in heat the longer they ripen on the plant, and the little tan lines called corking are a sign of a hotter pepper, not a flaw. Pick them firm and green for milder poppers, or leave a few to turn red and sweet-hot on the bush.

Poppers are a garden project waiting to happen. Grow a couple of jalapeno plants for a summer of peppers, and keep a pot of chives by the door for the filling.