One of our favorite restaurants in Indianapolis is Broad Ripple Brewpub. They have great food, great beer and are a great place to take groups. Their menu holds an appealing variety and their specials change weekly. One of their specials are jalapeno poppers. When we ordered them the first time, I was expecting a pretty conventional popper. What came out were halved jalapenos in a delicious cheesy sauce. I attempted to recreate those poppers.
The first time I made them I just put a little block of cream cheese in each jalapeno half. The second time I made them I mixed freshly chopped garlic with cream cheese and filled the halves with that.
The next step is covering the jalapenos with shredded cheese. I use mozzarella and freshly shredded Cabot sharp cheddar and any other shredded cheese hanging out in the fridge. This batch includes shredded Mexican cheese blend. If you didn’t put garlic in the cream cheese, sprinkle a little garlic powder on now.
The final step is to bake them. I bake them at around 350 degrees until the cheese is melted and I like to let it get a little brown and crunchy around the edges, about 15 to 20 minutes.
We do jalapeno poppers several ways, but these so far are my favorite!