ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Shrimp Jalapeño Poppers

Photo: Alex Farnum; Styling: Randy Mon
Total time 1 hr
Yield Serves 8 (serving size: 3 poppers)
Leyden is a Dutch cheese that's like gouda with cumin seeds mixed in. If you can't find it, use regular gouda and a few more toasted cumin seeds.

Ingredients

  • 12 jalapeño chiles
  • 1/4 teaspoon cumin seeds
  • 8 ounces cream cheese, softened
  • 8 ounces Leyden cheese, shredded
  • 3 green onions, thinly sliced
  • 1 cup cooked bay shrimp

Nutrition Information

  • calories 217
  • caloriesfromfat 74 %
  • protein 11 g
  • fat 18 g
  • satfat 11 g
  • carbohydrate 3.7 g
  • fiber 0.7 g
  • sodium 415 mg
  • cholesterol 84 mg

How to Make It

  1. Preheat grill to medium (350° to 450°). Wearing kitchen gloves, halve chiles lengthwise. Scoop out seeds and ribs with a spoon.

  2. Toast cumin seeds in a small frying pan over medium heat until fragrant, 1 minute. Transfer to a food processor, add cheeses, and whirl to blend. Put cheese mixture in a bowl and stir in onions and shrimp.

  3. Spoon cheese filling into chiles. Lay a sheet of greased foil on cooking grate. Set chiles, filling side up, on greased foil, cover grill, and cook until chiles are tender and cheese is melted and starting to brown, 15 minutes. Let cool slightly before serving.