Oven-roasted Jalapeño Poppers

Cut the tops off the chiles and with a tomato corer or a paring knife scrape out the seeds and ribs. (Always use food-safe gloves when working with hot chiles.) Combine the cheeses and fill each jalapeño. You can use a small spoon or a pastry bag for this. Don't overfill them, as the cheese will bubble out as it cooks. (Depending on the size of the chiles you may have extra cheese to fill more.)

Preheat oven to 350° F.

Stand the jalapeños upright in a jalapeño roaster that's been placed on a baking pan.

If you don't have a specialty roaster, try this: Take a "disposable" rectangular aluminum roasting pan and turn it over. For each jalapeño, cut an x about 1-inch wide into the aluminum. For example: 12 jalapeños = 12 x's. Set the roasting pan on a sheet pan. Push each jalapeno into its x, standing it upright. (Very important: Don't dispose of the roasting pan afterward. Save it for your next round of poppers!)

Roast for about 20 minutes, or until the cheese is bubbling over and the chiles are starting to get tender. Let cool a bit before eating.