- 2 to 3 fresh jalapenos, for roasting
- Two 8-ounce packages of cream cheese, softened
- 1 cup mayonnaise (never salad dressing)
- 4-ounch can of diced chilies, drained but not rinsed
- 1/2 cup pickled jalapenos, chopped fine
- 1 cup of freshly grated Parmesan cheese, divided
- 1/2 cup of Panko bread crumbs for topping
Roasting Jalapenos: Preheat your oven’s broiler, and set the rack around 6” below the element (toaster oven can be used) to roast jalapenos. Lay the peppers out on a baking sheet, leaving some room in between each.
Rub peppers with vegetable oil and place under broiler or in toaster oven. You will need to watch closely. Remove and flip peppers as they begin to blacken. After flipping, repeat step until the whole pepper is nicely softened & blackened.
Remove the peppers from the tray and immediately place them in a zip-lock bag and seal. Leave them to cool for about 8-10 minutes. This step is crucial to loosening the skin.
After the peppers have cooled to handling temperature, remove them from the bag and, using a paring knife, peel away the blackened skin. Optional: Refrigerate the peppers overnight.
Remove the stem and seeds, finely chopping the peppers. Wearing gloves for this process will help with sensitive skin. Make sure to wash your hands before touching your eyes or face.
Preparing Hot Popper Dip: Preheat your oven to 350 degrees F.
In a large mixing bowl, or in your stand mixer, blend the cream cheese, mayonnaise, and half of the grated cheese until smooth.
Stir in the diced chilies, pickled and roasted jalapenos. Spread into a 9” glass or ceramic pie plate or casserole dish.
Toss the remaining cheese with the Panko bread crumbs, and sprinkle evenly over the surface of dip.
Bake in preheated oven until heated through, about 20-30 minutes.
Serve with tortilla chips or Cheddar cheese crackers.