Jalapeno peppers are nature’s firecrackers.
They’re delicious diced, chopped, baked, fried and, best of all, stuffed! Our recipe today is an easy, cheesy concoction that’s perfect as an appetizer or snack. I saw the recipe over at Tried and Tested, and thought they looked worth a shot – and boy was I right.
The finished product has just the right amount of fire. It won’t blow up your tongue, but it will make you reach for a cool drink – and that’s exactly how you want them.
Jalapeno’s have between 2,500-8,000 heat units on the Scoville scale (that’s right, we’re dropping some science on this blog). The Scoville scale is a measure of capsaicin, the chemical that creates spiciness in a pepper. In tangible terms, the scale runs from bell peppers (roughly 0) at the low end to military grade pepper spray (around 5,000,000) at the top. I bring this up only to remind you that, while jalapenos can be an intimidating food for some, they are actually pretty darn mild.
You can, in a way, control the spiciness during the preparation. Much of a jalapeno’s heat comes from the seeds within. Scoop all of them out and you’ve got yourself a snack no spicier than your average mild salsa. Leave all the seeds in and, well, have a big glass of water handy.
When I made them, I initially scooped out all the seeds but then added about 10% of them back in to the cheese mixture. The heat was there, but it wasn’t overpowering. It was a hit with the whole family.
Here’s what you need:
- 8 jalapeno peppers (the wrinklier the skin, the spicier)
- 2 oz cream cheese
- 1/4 cup minced onion
- 4 oz colby jack cheese (blocked works best, but use shredded if you’ve already got it around)
- A few shakes of garlic
- A few shakes of salt
- A cookie sheet
Here’s what to do:
Step 1) Half the jalapeno peppers, and scoop out all the insides – the seeds are home to the real spice. I’d recommend wearing gloves while you prep the peppers.
Step 2) In a bowl, mix the cream cheese, onions, garlic powder and salt. You might need to zap the cream cheese in the microwave for a few seconds to make it easier to stir. If you want to spice things up, add a few pinches of the jalapeno seeds into the mixture.
Step 3) Cut the colby jack cheese into strips roughly the length of the peppers.
Step 4) Spread the cream cheese into the insides of the pepper and top with the colby jack.
Step 5) Put the peppers on a cookie sheet and bake at 350 degrees for roughly 20 minutes (take them out when the cheese starts to brown)
Step 6) Eat!
I had a busy weekend of cooking, so the recipes are going to come fast and furious for the next few days. Try ’em out, change ’em up, and most importantly, let me know what you think.