Jalapeno Poppers

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Every Day with Rachael Ray


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16 fat jalapeno chiles

1 red Fresno chile, seeded and finely chopped

8 ounces cream cheese, softened

3 tablespoons grated onion

2 cloves garlic, grated or pasted

1 teaspoon ground cumin

3/4 cup shredded sharp Cheddar cheese

3/4 cup shredded Monterey Jack cheese

Kosher salt and pepper

3/4 panko breadcrumbs

1/2 grated Parmigiano-Reggiano cheese

All-natural cooking spray

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