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.