Ingredients
5
5 servings
- •4 oz jalapeño, 1 can, well drained or 4-6 fresh, roasted and diced. include seeds for extra spice
- •8 oz cream cheese, softened
- •1 cup sour cream
- •2 cups shredded cheddar cheese
- •1 cup shredded parmesan cheese, divided
- •½ cup italian bread crumbs
- •4 tablespoons butter, melted
- •1 tablespoon dried parsley
- •bread, or crackers, for serving
Instructions
- Preheat the broiler. If using fresh jalapeños, cut them in half and remove the seeds, then place cut side down on a baking sheet. Broil them for 1-2 minutes, until the skins blacken and bubble. Remove from the broiler. When cool enough to handle, peel off and discard the outer skin, then dice the peppers. Set aside.
- Turn the oven to 400˚F (200˚C).
- In a medium bowl, mix the cream cheese and sour cream. Add the cheddar cheese, ¾ of the Parmesan, and the diced jalapeños. Mix well.
- In a separate medium bowl, mix the bread crumbs, melted butter, the remaining Parmesan cheese, and the parsley.
- Spoon the jalapeño mixture into an 8x8-inch (20x20-cm) baking dish or a medium cast iron pan, spreading evenly. Sprinkle the bread crumb topping evenly on top.
- Bake for 20 minutes, or until hot and the bread crumbs are golden brown. Serve with bread or crackers.
- Enjoy!
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