INGREDIENTS
Lamb
1 pound ground American Lamb
1 tablespoon oil
1 red onion, finely minced
1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 1/2 teaspoon chilli powder (regular or spicy)
2 tablespoons cilantro
Cream cheese Filling
4 ounce cream cheese
1 cup cheddar cheese, shredded
2 scallions, chopped
1/4 cup cilantro
1/8 teaspoon salt, pepper
1/4 teaspoon chilli powder
Jalapeños
10 large jalapeños, sliced in half lengthwise, seeds and membranes removed
1 cup cheddar cheese
Toppings: (optional)
Avocado
Tomatoes
Sour cream
Green onions
Black olives sliced
More cilantro
DIRECTIONS
Start by making the lamb mixture. Preheat a heavy skillet over medium Hugh heat and add the oil. Start cooking the onions until they’re soft. Add in the American lamb. Season the lamb with all the spice blend above and cook with onions over medium high heat. Cook for 5 minutes stirring frequently until the lamb is cooked. USDA recommends cooking ground lamb to 160 degrees. Turn off the heat and finish off with cilantro. Set aside.
In a large bowl, mix all the cream cheese filling ingredients and blend well.
Preheat the oven to 400 degrees F.
Place the jalapeños on a baking sheet, cut side up. Fill each jalapeño half with a tablespoon of cream cheese mixture. Top that with a tablespoon of the lamb mixture. Finish off with more shredded cheddar cheese. Bake the jalapeño poppers for 16-20 minutes (depending on the size of your peppers)
Remove from the oven. Serve on a cutting board with your favorite toppings, or serve as is!
