8 Servings (16 Poppers) servings
- 16 Pueblo Popper Chiles
- 8 oz shredded Pueblo Jack Cheese
- ¾ cup mayonnaise
- 1 ½ tsp paprika
- 1 ½ tsp Pueblo Caribe powder
- ¾ tsp Worcestershire sauce
- ¾ tsp garlic powder
- ¾ tsp onion powder
- 5 dashes hot sauce, or to taste
- Cutting board
- Paring knife
- Large mixing bowl
- Rubber spatula
- Baking sheet
- Serving dish
Gather all your ingredients and equipment. Set your oven to 350°F.
To prepare the Pueblo Popper Chiles: Slice the top off the Chile. Scoop out the seeds and membranes. Cut the bottom round tip of the Chile off, leaving enough flesh behind to hold cheese inside without any leaks. This way the Chile will stand without wobbling on the baking sheet.
Place all the ingredients except the Chiles in a mixing bowl and mix thoroughly with the rubber spatula. Taste for seasoning. Remember that the Pueblo Popper Chiles will have their own spice, so don’t make the filling too spicy.
Fill each Pueblo Popper Chile with the Pimeto mix. Don’t fill all the way to the top-the mix will bubble up as it cooks.
Bake at 350°F for 10-15 minutes, until golden brown on top. Cool slightly before eating.