12 Jalapeno peppers
4 oz Cream cheese; room
3 tb Onion; finely chopped
1/2 c Cheddar cheese; shredded
1/4 ts Black pepper
1/4 ts Granulated garlic
1/4 ts Dried parsley
1/4 ts Dried chives
1/4 ts Old Bay Seasonings (TM)
1/2 c Ham; cooked bacon, or other
-leftover meat, finely
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.
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