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Sunday, July 12, 2009

Stuffed Jalapeños



I had these stuffed jalapeños at a party recently and they were great - not too spicy. I knew I'd want to make them myself with jalapeños from our garden, so I did!

To take some of the heat out of the peppers, I seeded them all the day before and soaked them in milk overnight. It's the first time I tried that trick and I can't really say how much it helped, since I couldn't compare the before pepper to the pepper that was soaked. However, most of the peppers were mild enough that I didn't need a drink immediately after eating one. After reading the reviews, I also added a big spoonful of crushed pineapple to the cream cheese. I also used turkey bacon and 1/3 less fat cream cheese to cut out a lot of the fat.

Instead of cutting each pepper in 1/2, I cut a "T" shape into the pepper. I cut a line down the length of the pepper, and a smaller cut across the top below the stem, just big enough to be able to get the seeds out.

Source: Allrecipes.com

INGREDIENTS
12 fresh jalapeno peppers, halved lengthwise and seeded
1 (8 ounce) package whipped cream cheese
12 slices bacon, cut in half

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Stuff each jalapeno half with whipped cream cheese. Wrap a half slice of bacon around each stuffed jalapeno half.
Arrange wrapped jalapeno halves in a single layer on a medium baking sheet. Bake in the preheated oven 45 minutes, or until bacon is evenly browned and crisp.

8 comments:

BMK said...

Looks wonderful! Thanks for the tip on soaking the peppers in milk. I've only made these once and they were so hot they were inedible despite the fact that I deseeded them.

Helene said...

I made those Jalapenos and they are the best.

Denise said...

Melissa, I really enjoy your blog and these are such a great party food.

Cakebrain said...

I can't imagine how fantastic it must be to be able to grow jalapenos in your own garden! you lucky thing! Looks yummy!

Colleen said...

Yum these look fabulous! And I am impressed you grow your own jalapenos!

Chris said...

We call them ABT's and love them! We do ours on the smoker while ribs are cooking and they come out perfect!

What kind of yield did you get per plant on the peppers? We grew a few varieties this year, but no jalapenos.

Melissa said...

Chris - We've always had a good yield on the jalapenos - too many to know what to do with! Now the bell peppers are another story :)

The smoked ribs sound perfect with these!

Michael A. Williams, Sr said...

In order to make peppers not so hot, try taking out not only the seeds, but also the "ribs" that make the inner wall inside the pepper. The little lines that run the length of the peper is where the Capsaicin which makes the pepper hot. Make the pepper smooth on the inside and almost any pepper can be eaten with a lot less heat.

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