Cajun Jalapeno Poppers

• 18 fresh fresh jalapeno peppers
• 6 ounces cream cheese
• 3 ounces of shredded cheese (cheese of your choice or any mixture, I use 2 or more of the following parmesan, cheddar, colby, ric)
• progresso breadcrumbs
• 1 clove pressed garlic
• 1/2 ounce olive oil
• 2 tablespoons finely chopped green onions
• 1/2 teaspoon chopped cilantro (optional)
• 12 slices pimientos, finely chopped
• 3 pinches cayenne pepper (1tablespoon or to taste)
• Optional additions
• 1 ounce finely chopped mushroom (optional)
• 2 -3 ounces of finely chopped cooked meat (crawfish,ground meat or sausage) (optional)
• queso sauce (optional)
• sour cream (optional)
• picante sauce (optional)
• ranch dressing (optional)

1. Halve the jalapenos leaving the stem attached, de-vein and seed them.
2. Setting the halved jalapenos and bread crumbs aside, mix all of the other ingredients together.
3. Take your mixture and completely fill the jalepeno cavities to their brim and set aside.
4. Put bread crumbs on a flat plate.
5. Take jalapeno halves, one at a time, and roll cheese side only in bread crumbs and place cheese/crumb side up on a baking pan Once completed if you like a thick crumb layer, you can repeat this step.
6. If you do not intend to bake finished product skip the rolling part and just lightly sprinkle the top of the jalepenos with the bread crumbs.
7. Bake at 350 for 15 minutes or until mixture starts to bubble.
8. I like to refrigerate at least 1 hour prior to baking Sometimes I prepare the day before, cover and refrigerate.
9. Serve warm, room temperature or chilled with any or all of the recommended sauces.

peppers, cream cheese, shredded cheese, progresso breadcrumbs, garlic, olive oil, green onions, cilantro, pimientos, cayenne pepper, additions, mushroom, cooked meat, queso sauce, sour cream, picante sauce, ranch dressing

Taken from www.food.com/recipe/cajun-jalapeno-poppers-106753 (may not work)