Art's stuffed jalapeno peppers
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Art's stuffed jalapeno peppers
  Peppers    Appetizers  
Last updated 6/12/2012 1:05:02 AM. Recipe ID 29829. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Art's stuffed jalapeno peppers
 Categories: Appetizers, Hot and spi
      Yield: 1 Servings
 
     12    Jalapeno peppers
      4 oz Cream cheese; room
           -temperature
      3 tb Onion; finely chopped
    1/2 c  Cheddar cheese; shredded
    1/4 ts Black pepper
    1/4 ts Granulated garlic
    1/4 ts Dried parsley
    1/4 ts Dried chives
    1/4 ts Old Bay Seasonings (TM)
           -[Seafood Spice
           Mixture]
    1/2 c  Ham; cooked bacon, or other
           -leftover meat, finely
           -chopped
 
  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 elongated "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 back down over the stuffing. A little
  overstuffing is OK.
  
  Place the peppers on a sprayed pan and bake at 400 degrees for about
  10 0 15 minutes; just until the cheese begins to melt out of the
  peppers. Remove and let cool for about 4 - 5 so the cheese sets up a
  little. Serve with a few crackers or tortilla chips.
  
  Parboiling the peppers removes a substantial portion of the raw heat,
  but leaves enough to give a nice burn to the mouth. I fixed this as an
  appetizer for Doris and I tonight. 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,
  on (when no one is looking) by the forkful!
  
  NOTES : This recipe is my own creation.... tested, tasted, tested,
  tasted, etc. and true. 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 29829 (Apr 03, 2005)

[an error occurred while processing this directive]