Ingredients with Measurements:
- 12 jalapeno peppers, halved and seeded
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 12 slices pastrami
- Toothpicks
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the cream cheese, shredded cheddar cheese, garlic powder, onion powder, and black pepper. Mix until well combined.
3. Stuff each jalapeno half with the cheese mixture.
4. Wrap each stuffed jalapeno half with a slice of pastrami, securing it with a toothpick.
5. Place the wrapped jalapeno poppers on a baking sheet lined with parchment paper.
6. Bake for 15-20 minutes, or until the pastrami is crispy and the cheese is melted and bubbly.
7. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 15-20 minutes
Temperature:
375°F
Serving size:
Makes 24 poppers
Nutritional information:
Calories: 86
Fat: 7g
Carbohydrates: 2g
Protein: 4g
Sodium: 214mg
Sugar: 1g
Substitutions for ingredients:
- Instead of pastrami, you can use bacon or prosciutto.
- You can use any type of shredded cheese you prefer, such as pepper jack or mozzarella.
Variations:
- Add diced jalapenos to the cheese mixture for an extra kick.
- Use mini sweet peppers instead of jalapenos for a milder flavor.
- Top the poppers with a sprinkle of chopped fresh herbs, such as parsley or cilantro, before serving.
Tips and tricks:
- Wear gloves when handling the jalapenos to avoid getting the spicy oils on your skin.
- If you don't have toothpicks, you can use small skewers or even uncooked spaghetti noodles to secure the pastrami.
- Make sure the cheese mixture is well combined and smooth before stuffing the jalapenos to ensure even distribution of the flavors.
- If you want a spicier popper, leave some of the jalapeno seeds in when stuffing.
Storage instructions:
Store any leftover poppers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the poppers on a baking sheet and bake in a preheated 350°F oven for 5-10 minutes, or until heated through.
Presentation ideas:
Arrange the poppers on a platter and garnish with fresh herbs or sliced jalapenos for a colorful and appetizing presentation.
Garnishes:
Fresh herbs, sliced jalapenos, or a sprinkle of paprika.
Pairings:
These poppers pair well with a cold beer or a spicy margarita.
Suggested side dishes:
Serve these poppers with a side of guacamole or salsa for dipping.
Troubleshooting advice:
- If the cheese mixture is too thick to easily stuff the jalapenos, add a splash of milk to thin it out.
- If the pastrami is not crisping up in the oven, try broiling the poppers for the last minute or two of cooking.
Food safety advice:
- Wash your hands thoroughly after handling the jalapenos.
- Make sure the poppers are cooked to an internal temperature of 165°F to ensure the cheese is fully melted and the jalapenos are cooked through.
Food history:
Jalapeno poppers are believed to have originated in Texas in the 1970s. They quickly became a popular appetizer in bars and restaurants across the United States.
Flavor profiles:
These poppers are spicy, creamy, and savory, with a crispy and salty pastrami exterior.
Serving suggestions:
Serve these poppers as an appetizer at your next party or as a fun snack for game day.
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