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Got a great recipe that uses five or fewer ingredients (excluding salt and pepper) and is loved by family and friends? Send it in and it could win! See contest rules on page 251.

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STUFFED JALAPEÑOS

1 package (8 ounces) cream cheese, softened

2 cups shredded sharp cheddar cheese

1 clove garlic, minced

16 jalapeños, halved and seeded

crushed french-fried onions, for topping

Preheat oven to 350°F. Line a baking sheet with parchment paper.

In a bowl, combine cream cheese, cheddar, and garlic.

Fill pepper halves with cheese mixture and place on prepared baking sheet. Top with french-fried onions and bake for 15 minutes.

Makes 16 servings.

–Becky Powers, Charleston, South Carolina

HOW TO HANDLE JALAPEÑOS

Always use caution when cooking with chile peppers such as jalapeños. Capsaicin, the oil-like compound that contains their fiery heat, is concentrated in the membrane, or rib, of a chile. If you can, wear gloves while handling them; afterward, wash your gloved (or bare) hands thoroughly with soap and cool water. Try not to touch your eyes or face for several hours after working with chile peppers.