Stuffed Jalapeno poppers with pepper jelly drizzle
Serves 8 to 12 as an appetizer
12 jalapenos, halved and seeds removed
4 ounces cream cheese, room temperature
1/2 cup grated sharp cheddar cheese
1/2 cup grated Monterey Jack cheese
3 Tablespoons pepper jelly, room temperature or slightly warmed
Preheat oven to 450 degrees. Sprinkle insides of peppers with kosher salt and set aside. Mix cream cheese, sharp cheddar and Monterey jack together in a medium bowl. Using a small spoon, fill peppers with cheese mixture. Bake on parchment lined baking sheet for 10 minutes or so until bubbly, rotating pan halfway through cooking time. Top peppers with a drizzle of the pepper jelly. Serve hot. Enjoy!
