12 medium jalapeño peppers
8 ounces soft goat cheese, room temperature
3/4 cup finely shredded Mexican blend cheese
2 tablespoons Golden Blossom® Organic Honey, plus 1-2 tablespoons more for drizzling
1 large shallot, finely minced (about 2 tablespoons)
1/2 teaspoon ground cumin
1/4 teaspoon ground oregano
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup panko breadcrumbs
How Honey Is Created
Honey is created when bees mix plant nectar, a sweet substance secreted by flowers, with their own bee enzymes.
Cut jalapeños in half lengthwise through the stems, then, with a pairing knife, carefully cut out seeds and center core. Arrange peppers on prepared baking sheet, leaving 1 to 2 inches of space between them. If any of your peppers are extra rounded and wobbly, shave off a small strip on the bottom so they have a flat surface on which to balance.
In a bowl, combine goat cheese, shredded cheese, honey, shallot, cumin, oregano, salt, and pepper. Generously spoon filling into jalapeño halves. Invert and press into panko breadcrumbs. Return to baking sheet and repeat with remaining peppers.
Bake for 5 to 7 minutes or until filling is heated through. Turn on broiler to high and broil for 2 to 3 minutes or until breadcrumbs are golden brown. Remove from oven and transfer to serving platter. Serve warm, drizzled with additional honey as desired.
Yield: 24 poppers
Active Time: 15 minutes
Total Time: 30 minutes