Makes 18 poppers
I used a white cheddar for this recipe, but any kind of cheddar or even monterey jack would be great. Use whichever cheese you like best.
8 oz cream cheese, softened
2 cups grated white cheddar or monterey jack cheese
1 garlic clove, minced
1 teaspoon chili powder
Slice each of the jalapeños in half and scoop out the seeds with a spoon.* In a bowl, mix together the cream cheese, 1 1/2 cups of the shredded cheese, garlic and chili powder. Spoon the mixture into the jalapeño halves and arrange on a baking sheet. Sprinkle the poppers with the remaining shredded cheese.
Hint: if you want to prepare these ahead of time, you can refrigerate the poppers for up to 24hrs at this point.
Preheat the oven to 350 degrees F. Bake the poppers for about 30 minutes, or until the cheese is bubbly and starting to brown.
*The trick to making these spicy or not is all in removing the seeds. If you remove every last jalapeño seed, the poppers will hardly be spicy at all. If you want there to be a little kick, leave a couple seed in each popper. It's totally up to you.