These are baked instead of deep fried so they’re less fatty but you still get some spice as you nibble towards the stem!

• 10 fresh jalapeño peppers
• ½ cup shredded Cheddar cheese
• ¼ cup light cream cheese, softened
• ¼ cup salsa
• ¾ cup fresh bread crumbs
• 2 tbsp chopped fresh parsley
• 2 tbsp butter, melted

• Wearing rubber gloves to protect hands, cut jalapeño peppers in half lengthwise.
• With small knife, scrape out seeds and membranes, leaving stems intact.
• In bowl, combine Cheddar cheese, cream cheese and salsa; mix in ¼ cup of the bread crumbs.
• Spoon evenly into each pepper half.
• In small bowl, toss together remaining bread crumbs, parsley and butter; spoon onto each filling. (Make ahead: cover and refrigerate for up to 1 day)
• Bake on baking sheet in 375 F (190C) oven for 20 minutes or until topping is golden and crisp.

since the hottest part of the peppers (the membranes and seeds) have been removed, these aren’t as fiery as you might imagine. The part around the stem is the hottest.