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["If you don't work with jalapenos often, as I don't, put some gloves on.", "Rinse jalapenos.", "Cut the jalapeno lengthwise, from stem down to the tip and about 1/4 inch up around the other side.", "It doesn't have to be perfect.", "Unless you're a little nuts.", "Don't remove the stem.", "In your hand, press on the top of the jalapeno and the bottom of the jalapeno to expose its fiery guts.", "Scrape that hellish stuff out.", "I like to keep some of the lighter green membrane in, for the fire.", "But if you don't like your poppers hot, you can be sure they will very mild if you scrape everything out so that the inside is a uniform shade of green.", "Grill the jalapenos just to get the rawness out of them.", "If you don't know what I mean, grill the jalapenos until they start popping.", "Cook another five minutes after they start popping, and flip them once after the first 2.5 minutes.", "Melt the butter in a small saucepan on medium.", "In a separate bowl, combine cheddar and cream cheeses.", "Don't mix unless you love a challenge.", "Combine garlic and onion in a food processor.", "Process.", "Add onion and garlic to saucepan.", "Cook until both are translucent, add salt.", "Do not allow the onion and garlic to brown.", "Mash cooked potatoes right into the saucepan with a fork.", "I smash them with my hand as I throw them in because it makes it easier.", "Once the onion, garlic, and potatoes are a uniform mixture, add milk to loosen it up a bit.", "Cook until piping hot and in no way ""runny.""
