Cheesy Scallion Stuffed Jalapeños

Ingredients

• 4 oz. cream cheese
• 4 oz. Monterey jack, shredded
• 1/4 cup sour cream
• 3 scallions , sliced
• 1 clove garlic, minced
• 1/4 cup chopped cilantro leaves
• 1/2 tsp chili powder
• 1/8 tsp salt
• 12 jalapeños
• 1 Tbsp cooking oil

Directions

1. Preheat the oven to 375ºF and line a baking sheet with parchment. In a medium bowl, stir together the cream cheese, Monterey jack, sour cream, scallions, garlic, cilantro, chili powder, and salt.
2. Carefully slice each jalapeño down the center, lengthwise. Use a spoon to scrape out the ribs and seeds. Dip your fingers in the cooking oil and spread the oil over the outer surface of the peppers.
3. Spoon about 1 Tbsp of the filling into each hallowed jalapeño half. Arrange the peppers on the prepared baking sheet in a single layer (use two baking sheets if necessary).
4. Bake the peppers in the preheated oven for 18-22 minutes, or until the peppers have softened and the cheese on top is slightly browned. Serve hot.