The smokey protein of the salmon helps offset the spicy pepper poppers. Regulate the heat as needed.

6 jalapenos
1/2C cheddar, gouda or fontina cheese
2T cream cheese
1/2c hot smoked salmon, flaked
1T hot sauce or salsa
1T dill or cilantro, chopped
1/2c flour
1 egg, beaten with a splash of milk
1C breadcrumbs
Pepper jelly or ranch

Cut jalapenos lengthwise and scoop out ribs and seeds. Combine cheddar, cream cheese, salmon, hot sauce and your herb of choice in a bowl. Scoop the mixture into the peppers. Follow the regular three step breading process by dipping the poppers into flour, then egg and lastly breadcrumbs. Let sit in the fridge for 20 minutes to set. Meanwhile preheat the oven to 450. After 20 minutes, pop the poppers into the oven. It doesn’t matter if it hasn’t gotten to 450 yet. Cook for 20 minutes. Serve with pepper jelly for heat freaks of ranch for the cooler bunch.

Cooking time: Approx. 1 hour