Jalapeño Rice Poppers
1. Preheat oven to 400˚F. Prepare rice according to package directions. Let cool completely.
2. Meanwhile, mash together cream cheese, garlic, chili powder, salt and pepper until smooth. Stir in rice, 1/2 cup Cheddar and olive oil.
3. Pack 1 tbsp mixture into each jalapeño half. Arrange on parchment paper-lined baking sheet, sprinkle with remaining Cheddar.
4. Bake for 10 to 15 minutes or until golden, cheese is melted, and jalapeño is tender. Sprinkle with cilantro. Serve with lime wedges.
Pro Tip: Wrap each popper with half a slice of bacon and secure with a toothpick before baking if desired.
Directions
1. Preheat oven to 400˚F. Prepare rice according to package directions. Let cool completely.
2. Meanwhile, mash together cream cheese, garlic, chili powder, salt and pepper until smooth. Stir in rice, 1/2 cup Cheddar and olive oil.
3. Pack 1 tbsp mixture into each jalapeño half. Arrange on parchment paper-lined baking sheet, sprinkle with remaining Cheddar.
4. Bake for 10 to 15 minutes or until golden, cheese is melted, and jalapeño is tender. Sprinkle with cilantro. Serve with lime wedges.
Pro Tip: Wrap each popper with half a slice of bacon and secure with a toothpick before baking if desired.
