Ok... at some point I had the nack for this recipe but my last few batches have been general failures. I can't figure out what the right cheese mix/temperature/time is to make jalapeno poppers.
My basic technique is to cut the peppers in half, scoop out seeds/whites, stuff with 50-50 mix of cream cheese + grated cheddar/jack/mozzarella (what is available). Sometimes I add a piece of cooked bacon on the top. Place on foil lined cookie sheet and bake for some time at some temperature (that is where things seem to go wrong).
Issues:
- The cheese melts all over the sheet. If I try to stop this then I hit issue #2.
- The peppers are under cooked, still crunchy - I like the taste of them more cooked, not still half raw and watery. Maybe I should pre-cook/steam them?
What am I doing wrong? What is the magic time and temperature combination? Maybe the right cheese mix? I am eating keto and these are a great recipe for me.
bon appetit
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