Recipe Provided By"Two Purple Figs"
- 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 chili 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 chili powder
- 10 large jalapeños, sliced in half-lengthwise, (seeds and membranes removed)
- 1 cup Cheddar cheese
- Black olives sliced
- Green onions
- More cilantro
- Sour cream
Start by making the lamb mixture.
Preheat a heavy skillet over medium-high heat and add the oil.
Start cooking the onions until they’re soft.
Season the lamb with all the spice blend above and add it with the onions and cook over medium-high heat. Cook for 5 minutes stirring frequently until the lamb is cooked*.
*Note: USDA recommends ground lamb reach an internal temperature of 160F.
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 peppers 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!