Description
A perfect lounge day or game day snack—total comfort food, not entirely diet-ruining and quick to prepare!
Ingredients
- 8 whole Medium To Large Jalapeno Peppers
- 4 ounces, weight Cream Cheese, Softened (full Fat Recommended)
- 1 cup Shredded Cheddar, Monterey Jack, Or Pepper Jack Cheese, Divided
- ⅓ cups Cooked Or Canned, Drained Black Beans
- 3 whole Scallions, White And Light Green Parts Thinly Sliced
- ½ teaspoons Salt
- ¼ teaspoons Ground Black Pepper
- 2 Tablespoons Prepared BBQ Sauce
Preparation
Heat oven to 425ºF and line a rimmed baking sheet with foil. Halve jalapenos lengthwise, leaving the stems on (for looks and to use as a handle). Use a small, sharp knife to remove the seeds and white membranes, unless you like the peppers super hot. Use caution and gloves when handling jalapenos!
Arrange jalapenos cut side up on the baking sheet and roast in the oven for 5 minutes. Rotate the tray, then roast for another 5 minutes, until skins are beginning to brown and blister. Remove peppers from the oven and reduce oven to 375ºF.
To make the filling, mix cream cheese, 2/3 of the cheddar, black beans, scallions, salt and pepper in a bowl. You don’t need to be delicate—some of the beans should get smashed.
Fill each roasted pepper half with about ¼ teaspoon of BBQ sauce, spreading it with the spoon to fill the bottom. Then use a regular spoon (the eating kind, not the measuring kind), to scoop out a heaping spoonful of filling along the long edge of the spoon. This makes it easier to just push the filling off the spoon and into the cavity of the jalapeno. Use the back of the spoon or wet fingers to push the filling down into the cavity. Continue filling the peppers, using up all the filling. Sprinkle with the remaining cheddar.
Put peppers back in oven for 10 to 15 minutes, until filling is bubbly and cheese on top is starting to brown. Remove from oven. Serve alone, or with extra BBQ sauce, ranch, or chopped scallions.
