Summary: Here in Australia you may not be familiar with Jalapeño Poppers, and if you’re not you should give them a try, they’re delicious! This pasta has the key elements of a popper – sharp cheese, cream cheese and jalapeños. If you are frightened it will be too hot, add the jalapenos a bit at time and taste as you go. I used a tin of diced mild chillies, which really give the flavour of Jalapeños with no additional heat.You can buy them online here, swap them for some diced roast capsicum or omit them. This recipe will get eaten quickly but luckily it doubles or triples nicely.
Ingredients
- 250g dried pasta
- 1 tblsp butter
- 1 clove garlic, minced
- 250g cream cheese, cubed
- 1/2 cup vegetable stock
- 2 jalapeños, minced
- 1 (130g) tin diced mild green chillies, drained
- 1/4 cup finely grated fresh Parmesan
- Salt & pepper, to taste
Instructions
- Put the pasta on to cook as per the packet directions.
- Place the cubed cream cheese in a microwave safe jug and microwave for 30-60 secs, until quite hot and melty. If you skip this step you may end up with some lumps but it’s not a huge deal if you want to save on washing up!
- Add the butter and garlic to a large fry pan and cook for 1 min. Add the cream cheese cubes, stock and whisk until a smooth sauce forms.
- Add the green chilles & jalapenos and cook for 5 or minutes or until chillies have softened and sauce has thickened slightly.
- Add the parmesan and stir well. Season with salt and pepper. Add the pasta to the sauce and stir well to coat pasta.
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