Stuffed Jalapenos

1. 1

   Preheat oven to 375.

2. 2

   In a small bowl, combine the grated Cheddar cheese with the cream cheese and sour cream, and use a fork to mash and combine.

3. 3

   Add the cilantro, salt and pepper, and mix again to combine.

4. 4

   Spoon the mixture into a quart-size plastic freezer bag, and set aside.

5. 5

   Wearing disposable latex gloves (or at any rate being very careful not to get the interiors of the jalapenos on your skin or in your eyes or nose), use a knife to split the peppers down the center, and dispose of the seeds and ribs.

6. 6

   Rub lightly with oil, and place on a roasting pan.

7. 7

   Cut a half-inch triangle from one corner of the bag with the cheese in it, and pipe the mixture into each of the jalapenos.

8. 8

   Roast until the peppers have softened and the cheese has just started to bubble, approximately 15 minutes.

9. 9

   Finish over the grill, if you like.

No additional tips available.