- 4 ounces cream cheese, room temperature
- ½ cup grated sharp cheddar
- 6 large Jalapeños, halved and seeded
- Coarse salt and ground pepper
- Preheat oven to 450°.
- In a small bowl, mix together cream cheese and grated sharp cheddar. Season with coarse salt and ground pepper.
- With a small spoon, fill each Jalapeño half with about 1 tablespoon cheese mixture.
- Place peppers on a parchment-lined baking sheet and cook until cheese is browned and bubbling, about 10 minutes, rotating sheet halfway through.
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