Here’s a light finger food idea, seafood poppers. I use jalapeños from my garden, and for a milder taste, sometimes banana peppers. Whichever you choose, they are sure to be a hit. Once you taste the first one, you won’t be able to stop “popping” them in your mouth.
- 24 Jalapeño Peppers
- 1 lb Pan-seared Shrimp, diced
- 8 oz Cream Cheese
- 8 oz Monterrey Jack/Cheddar Cheese Mix
- Spray bottom of large baking pan with non-stick spray.
- Slice jalapeños lengthwise and remove seeds (remove vein for less heat).
- I like to mix my diced shrimp in a bowl with the cheese mixture. You can put them in separate bowls if you like and “assembly-line” the process of filling your peppers if you prefer.
- First, spread cream cheese inside the pepper, filling the pepper about halfway. Then I like to invert and press, making sure the cream cheese is well-coated and the pepper is almost overflowing with the filling. If you prefer, you can spoon the filling in, pressing it down with the back of the spoon. Repeat for remaining peppers.
- Bake at 350 degrees for 15 minutes.