Camp Jalapeno Poppers
- 8 oz Cream Cheese
- 1/4 cup Cilantro, chopped finely
- 1/2 tsp Ground Cumin
- 10 Medium Sized Jalapeño Peppers
- 1/4 cup Cheddar Cheese, finely grated
The beauty of my camp version of the traditional jalapeño poppers is all of the preparation can be done at home prior to your trip. To start, soften the cream cheese. Place the cream cheese inside a small glass or metal bowl nested within a larger bowl filled with hot water. The heat from the water helps to speed up the softening process.
While the cream cheese is softening, cut off the tops of the jalapeno peppers and remove the seeds. Once the cream cheese is soft, fold in the cilantro and cumin. Place the mixture in appropriately sized plastic zipper bag and cut one of the non-zipper corners to create an opening to squeeze the mixture through.
Squeeze the mixture from the zipper bag into each pepper cavity, stopping 1/4" from the top. Press the shredded cheese into the top of the peppers, leaving a little sticking above the top. Place the peppers in a resealable plastic container and store in the cooler.
At camp, place the poppers on your favorite metal hot dog roasting stick; use your knife to prick one side of the jalapeño to help facilitate this. Place them over the campfire coals. You can tell the poppers are done when the jalapeno skins begin to blister and cream cheese begins to bubble.
I like to vary the recipe by adding crab meat to the cream cheese filling.
Note: When working with jalapeno, or any pepper, it is a good idea to wear Nitrial or Latex gloves and never touch your face or eyes!