Laughing Dawg Stuffed Jalapeno Peppers

Recipe by Iowahorse
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 2-3
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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 beer.
  • Parboiling the peppers removes a substantial portion of the raw heat, but leaves enough to give a nice burn to the mouth.
Advertisement