Bills Stuffed Jalapeno Peppers

Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Nutrition facts:
240 calories
9 grams fat

Ingredients

12jalapeno peppers

4 ouncescream cheese -- room temperature

3tablespoonsonion -- finely chopped

1/2 cupcheddar cheese -- shredded

1/4teaspoonblack pepper

1/4teaspoongranulated garlic

1/4teaspoondried parsley

1/4teaspoondried chives

1/4teaspoonOld Bay Seasonings(TM) [Seafood Spice / Crab Boil Mixture]

1/2 cupham - cooked bacon - or other leftover -- finely chopped meat

Directions

In a two-quart sauce pan, bring one quart of water to a rolling boil. While it is reaching a boil, Cut a long flap in each jalapeno, starting from the shoulder and running close to the tip; this should be an elogated "V" shaped flap. Lift the flap and clean out the fibers and seeds (this is where most of the heat is); I use either a round-tipped peeling device or a teaspoon. When water reaches boiling point, immerse cleaned peppers in the water and reduce heat to medium. Let peppers parboil for about 10 minutes.... better that they be a little undercooked then overcooked.

Mix the rest of the ingredients together, turning and blending until the cream cheese is well mixed into the rest of the ingredients. If the mixture seems too dry, add a little sour cream, pickle juice, vinegar, anything in the fridge you think might add a touch of individuality.

Remove peppers, dump into a strainer, and run cold water over them. Lift the flap of each pepper and stuff the cheese mixture into the pocket; fold the flap backdown over the stuffing. A little overstuffing is OK.

Place the peppers on a sprayed pan and bake at 400 degrees for about 10 - 15 minutes; just until the cheese begins to melt out of the peppers. Remove and let cool for about 4 - 5 minutes so the cheese sets up a little. Serve with a few crackers or tortilla chips, and your favorite wine.

Parboiling the peppers removes a substantial portion of the raw heat, but leaves enough to give a nice burn to the mouth.
They serve 2 - 3 people, depending on how soon dinner is to be served! Left over filling can be saved for several days for another batch or to eat on crackers, in celery, or (when no one is looking) by the forkfull!




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