art's stuffed jalapeno peppers

Categories
Appetizers
Hot and spi
Yield
1 Servings
MeasureIngredient
12  Jalapeno peppers
4 ounces Cream cheese; room temperature
3 tablespoons Onion; finely chopped
½ cup Cheddar cheese; shredded
¼ teaspoon Black pepper
¼ teaspoon Granulated garlic
¼ teaspoon Dried parsley
¼ teaspoon Dried chives
¼ teaspoon Old Bay Seasonings (TM) [Seafood Spice
  Mixture]
½ cup 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.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Art Guyer <Beach_Bum@...> on Nov 20, 1997

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