Ingredients
- 12 medium jalapeño chiles, halved lengthwise and seeded
- 1 (8-oz.) pkg. cream cheese, softened
- 2 tablespoons white sesame seeds
- 2 tablespoons poppy seeds
- 4 teaspoons dried minced garlic
- 4 teaspoons dried minced onion
- Half cup shredded chicken
- 2 ounces smoked salmon, cut into 2- x 1/2-inch slices
- 3 tablespoons crispy fried onions (such as French’s)
- 1/3 cup red pepper jelly
Method:
Preheat oven to 400°F. Line a baking sheet with aluminum foil; place jalapeño halves, cut side up, on baking sheet. Bake in preheated oven until slightly tender, about 15 minutes.Remove from oven, and cool 5 minutes. Meanwhile, combine cream cheese, sesame seeds, poppy seeds, minced garlic, and minced onion in a medium bowl. Beat with an electric mixer on medium speed until fully combined, about 2 minutes. Fill each jalapeño half with about 2 teaspoons of the cream cheese mixture. Return to oven, and bake until jalapeños are tender and cream cheese mixture is golden brown, 15 to 17 minutes. Top poppers as desired with chicken, smoked salmon, and crispy onions. Serve with red pepper jelly.
