Halve 6 jalapenos lengthwise; remove the seeds. Combine 1/2 cup shredded cheddar cheese with 1/4 cup refried beans, 2 tablespoons cream cheese, 1 teaspoon chili powder and 1/4 teaspoon kosher salt; divide among the pepper halves. Press the filling in crushed tortilla chips and place chip-side up on a parchment-lined baking sheet. Bake at 425 degrees F until the filling is bubbling, about 12 minutes. Top with sour cream and cilantro.
Recipe courtesy of Food Network Magazine
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