Prep 45 mins
Cook 15 mins
I believe this may have come from R.F.R originally.
- 12 jalapeno peppers
- 4 ounces cream cheese, room temperature
- 3 tablespoons onions, finely chopped
- 1⁄2 cup cheddar cheese, shredded
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon garlic granules
- 1⁄4 teaspoon dried parsley
- 1⁄4 teaspoon dried chives
- 1⁄4 teaspoon Old Bay Seasoning
- 1⁄2 cup ham or 1⁄2 cup cooked bacon
- 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 beer.
- Parboiling the peppers removes a substantial portion of the raw heat, but leaves enough to give a nice burn to the mouth.
Although I didn't parboil the jalapenos or add bacon/ham, they were just fine! A nice kick to the peppers, mellowed a bit by the cheeses.