Description
A spicy and sweet appetizer featuring fresh jalapenos stuffed with a creamy blend of cream cheese and tart dried cranberries.
Ingredients
Scale
- 12 medium jalapenos, halved lengthwise and seeded
- 8 oz block cream cheese, softened
- 1/3 cup dried cranberries, finely chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 2 tablespoons fresh chives, minced
Instructions
- Preheat your oven to 400F (200C) and line a baking sheet with parchment paper.
- Slice jalapenos in half lengthwise and scrape out the seeds and membranes with a small spoon.
- In a medium mixing bowl, beat the softened cream cheese, garlic powder, and salt until smooth.
- Fold in the chopped dried cranberries and minced chives using a spatula.
- Spoon the cheese mixture into each jalapeno half, filling them generously but leaving a small gap at the top.
- Place the filled peppers on the prepared baking sheet, leaving an inch of space between each.
- Bake for 12 to 15 minutes until the peppers are tender and the cheese is slightly golden.
- Allow the bites to cool for 5 minutes before serving.