Ingredients Jump to Instructions ↓

  1. 12 Jalapeno peppers

  2. 4 oz 113g Cream cheese - at room temperature

  3. 3 tablespoons 45ml Finely chopped onion

  4. 1/2 cup 73g / 2.6oz Shredded cheddar cheese

  5. 1/4 teaspoon 1 1/3ml Black pepper

  6. 1/4 teaspoon 1 1/3ml Granulated garlic

  7. 1/4 teaspoon 1 1/3ml Dried parsley

  8. 1/4 teaspoon 1 1/3ml Dried chives

  9. 1/4 teaspoon 1 1/3ml Old bay seasoning

  10. 1/2 cup 31g / 1.1oz Cooked ham - bacon or other leftover meat finely chopped

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 than 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 refrigerator 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 pan sprayed with cooking spray and bake at 400F for about 10-15 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.


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