Baked Jalapeno Poppers Chile Peppers

Baked Jalapeno Poppers Ingredients: 10 jalapenos, cut in half, seeds removed One 8 ounce brick of reduced fat cream cheese 1/2 cup Mexican style or sharp cheddar shredded cheese Direc ons: 




Heat oven to 350˚F. Cut jalapeno peppers in half. Scoop out the inside membrane and the seeds. Fill each pepper with a spoonful of cream cheese. Sprinkle each pepper with shredded cheese. Place peppers on a foil lined baking sheet. Bake for 15—20 minutes and enjoy! Makes 10 servings. Jalapeno Tips:  Scrub the jalapenos under cool running water before you get started.  When working with chile peppers, wear gloves and glasses to keep the capsaicin oil away from sensi ve areas. Photo credit– h p://www.flickr.com/photos/flisspix/8320888518/ To learn more about: Chile Peppers 
Colorado-grown produce

Safe food handling—from farm to table

High altitude food preparation & preservation
Baking the jalapeno poppers will cut
down on calories and fat. Trust us,
you won’t miss the full fat version!
visit us at: www.farmtotable.colostate.edu