BAKED JALAPEÑO POPPERS
Serves 4

Parchment paper
12 jalapeno peppers, halved lengthwise (seeded, if desired)
3 ounces cream cheese, softened
3 ounces grated Cheddar cheese
1/4 cup panko bread crumbs
cooking spray
cilantro, for garnish

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Mix Cheddar cheese and cream cheese together. Fill each jalapeño pepper half with cream cheese and cheddar cheese mix. Press the cheese filled side into the breadcrumbs. Lay out filled pepper halves, breadcrumbs up, on parchment lined baking sheet. Spray breadcrumbs with a light mist of cooking spray.

Bake in the preheated oven until jalapeños are tender and cheese melts, about 20 minutes Garnish generously with cilantro. Enjoy hot!

NOTE: These freeze beautifully prior to baking. Put the parchment lined baking sheet in the freezer and once they are frozen put them in any freezer safe container then take them out individually.

ROASTED TOMATO SAUCE
Makes 4 cups

1 lb. plum tomatoes, halved
2 tablespoons shallots, chopped
4 cloves garlic
1/8 cup olive oil
1 teaspoon black pepper
1 sprig fresh thyme (half teaspoon dried thyme)
1 sprig fresh chives (half teaspoon of dried chives)
1 sprig fresh oregano (half teaspoon of dried oregano)

1 teaspoon salt
2 tablespoons balsamic vinegar

Preheat oven to 450 degrees F (230 C)

Place tomatoes in heavy baking pan with shallots and garlic. Drizzle with olive oil. Sprinkle with black pepper and herbs. Bake in oven for 30 minutes, or until tomatoes are well done.

Remove from oven and place ingredients in food processor. Purée until well blended. Add vinegar and salt and purée again.

Refrigerate until ready to use.

This recipe adapted from:

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