Directions

1. 1

   Preheat your oven to 375°F. Rinse the jalapeños under cold water and pat dry. Using a small serrated knife, carefully slice each pepper in half lengthwise. Use a small spoon or knife tip to gently remove the inner ribs and seeds, creating a cavity for the filling. Reserve some of the seeds if you prefer extra heat.

2. 2

   Melt the butter in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until it is completely browned and finely crumbled, about 5-7 minutes. The meat should show no pink.

3. 3

   Drain any excess fat from the skillet if needed. Stir in the ketchup, Worcestershire sauce, onion salt, and fresh cracked pepper. If desired, add a few of the reserved jalapeño seeds to increase the heat level. Taste and adjust seasonings to your preference.

4. 4

   Heat a griddle or cast-iron skillet over high heat until very hot. Place the jalapeño halves cut-side down on the hot surface for 2-3 minutes until they develop light char marks and added depth of flavor. This step is optional but recommended.

5. 5

   Arrange the charred jalapeño halves on a baking sheet. Generously fill each pepper half with the seasoned beef mixture, packing it down and mounding slightly above the rim to ensure a good filling-to-pepper ratio.

6. 6

   Place one slice of Monterey Jack cheese on top of each filled pepper. Bake in the preheated 375°F oven for approximately 5 minutes, until the cheese is fully melted and bubbling, and the peppers are heated through.

7. 7

   Remove from the oven and garnish each popper with sliced scallions and snipped chives. Serve immediately while still hot.