Toolbox Jalapeno Poppers

Name: Toolbox Jalapeno Poppers
Prep time: 00:00:00
Cook time: 00:00:00
Ingredients: Cooking spray1 pound medium-sized jalapeno peppers8 ounces Cabot Lite50 Sharp Cheddar; grated (about 2 cups)1 (16-ounce) can garbanzo beans; drained3 tablespoons fresh lemon juice1 clove garlic; minced2 teaspoons ground cumin2 teaspoons chili powder½ teaspoon red pepper flakes¼ teaspoon salt

– Makes about 20 poppers –

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Ingredients

Cooking spray
1 pound medium-sized jalapeno peppers
8 ounces Cabot Lite50 Sharp Cheddar, grated (about 2 cups)
1 (16-ounce) can garbanzo beans, drained
3 tablespoons fresh lemon juice
1 clove garlic, minced
2 teaspoons ground cumin
2 teaspoons chili powder
½ teaspoon red pepper flakes
¼ teaspoon salt

Directions

Tools needed:
Electric drill with clean ¼-inch bit
Propane torch

PREHEAT oven to 375ºF. Coat baking sheet or muffin pan with cooking spray.

CUT tops off peppers. Using drill in rotating motion, ream out seeds and membranes inside each pepper; rinse with water (peppers will be whole and hollow.)

COMBINE cheese, garbanzo beans, lemon juice, garlic, cumin, chili powder, red pepper flakes and salt in a food processor; process until smooth.

SCRAPE mixture into 1-quart plastic zip-close bag; snip off one ¼-inch corner from bag and pipe mixture into peppers.

PLACE stuffed peppers on prepared baking sheet or lean them in muffin tin wells to keep filling inside while baking.

BAKE for 30 minutes; remove from oven. Light propane torch and scorch pepper skins until slightly blackened.