Name: Cheesy Scallion Stuffed Jalapeños
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 24 servings
Ingredients: 4 oz. cream cheese ( $1.00); 4 oz. Monterey jack, shredded ($1.00); 1/4 cup sour cream ($0.25); 3 scallions (green onions), sliced ($0.17); 1 clove garlic, minced ($0.08); 1/4 cup chopped cilantro leaves ($0.20); 1/2 tsp chili powder ($0.05); 1/8 tsp salt ($0.02); 12 jalapeños ($2.45); 1 Tbsp cooking oil ($0.04)

Cheesy Scallion Stuffed Jalapeños are a quick and impressive appetizer Cinco de Mayo, or for any party or game night.

Ingredients

4 oz. cream cheese ( $1.00)

4 oz. Monterey jack, shredded ($1.00)

1/4 cup sour cream ($0.25)

3 scallions (green onions), sliced ($0.17)

1 clove garlic, minced ($0.08)

1/4 cup chopped cilantro leaves ($0.20)

1/2 tsp chili powder ($0.05)

1/8 tsp salt ($0.02)

12 jalapeños ($2.45)

1 Tbsp cooking oil ($0.04)

Instructions

1 Preheat the oven to 375ºF and line a baking sheet with parchment. In a medium bowl, stir together the cream cheese, Monterey jack, sour cream, scallions, garlic, cilantro, chili powder, and salt.

2 Carefully slice each jalapeño down the center, lengthwise. Use a spoon to scrape out the ribs and seeds. Dip your fingers in the cooking oil and spread the oil over the outer surface of the peppers.

3 Spoon about 1 Tbsp of the filling into each hallowed jalapeño half. Arrange the peppers on the prepared baking sheet in a single layer (use two baking sheets if necessary).

4 Bake the peppers in the preheated oven for 18-22 minutes, or until the peppers have softened and the cheese on top is slightly browned. Serve hot.