4 oz jalapeño (115 g), 1 can, well drained or 4-6 fresh, roasted and diced. include seeds for extra spice
8 oz cream cheese (225 g), softened
1 cup sour cream (230 g)
2 cups shredded cheddar cheese (200 g)
1 cup shredded parmesan cheese (100 g), divided
½ cup italian bread crumbs (60 g)
4 tablespoons butter, melted
1 tablespoon dried parsley
bread, or crackers, for serving
Nutrition Info
Calories 662
Fat 53g
Carbs 21g
Fiber 1g
Sugar 5g
Protein 24g
How to Make It
1. Step
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.
2. Step
Turn the oven to 400˚F (200˚C).
3. Step
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.
4. Step
In a separate medium bowl, mix the bread crumbs, melted butter, the remaining Parmesan cheese, and the parsley.
5. Step
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.
6. Step
Bake for 20 minutes, or until hot and the bread crumbs are golden brown. Serve with bread or crackers.
