Yesterday I shared some updates of “stuff” I’ve been up to through a slideshow. One pic showed yesterday’s jalapeño pickings. I tried out a simple stuffed jalapeño appetizer and am sharing my version of the recipe here today (as promised in that photo’s caption.)
Now to real fans of hot peppers, jalapeños don’t rate too high in heat. Scoville places it pretty much in the middle as you can see on the chart to the right — well below those really hot little guys in the 2M+ range — like the habaneros!
And while we’re on the subject of hot peppers, I’m always offended that many Scoville charts don’t include our beloved Datil pepper. If you’re not in Florida, you may not have heard of this delightful hot sweet pepper. Do a search and you will find lots of info and sources for seeds and plants. I’ve made this pepper into hot sauce and added it to a wonderful peach/onion/pepper relish that I started making a few years ago. I also use it in a relish blended with sweet banana peppers and sweet red peppers as well as in my pickled pepper strips. I even submitted that flavor suggestion to the Lay’s Potato Chip Contest! And on top of that it produces such a beautiful bright orange fruit – but don’t let it’s “cuteness” fool you. It packs a punch! And if you do order these plants or seeds, be aware that there is also a milder variety that produces a red fruit – so if hot is what you want, be sure to get the right variety. This is an heirloom plant and is really quite interesting and fun to grow even if you don’t like hot peppers. You’re sure to know someone who likes hot stuff!
I’ve gotten way off track here from the Stuffed Jalapeños so I’ll get to that and say “Adiós!” Happy gardening, cooking and eating!
Christine‘s Stuffed Jalapeños
Start with 8 – 10 fresh jalapeño peppers, split and seeded (be sure to use gloves!)
For the filling, mix together:
- 1/2 cup softened cream cheese (to cut down on calories, use half lower fat cream cheese)
- 1/8 cup grated cheddar
- 1 clove of garlic, minced
- 5 or 6 slices of pepperoni, finely chopped – I turkey pepperoni as we always have it on-hand (A mini-blender works great for this step. I finely chop the garlic and pepperoni together in the blender. You may also substitute crumbled bacon if you prefer)
- 1/2 – 1 tsp of fresh squeezed lime juice
- salt and pepper to taste
- chopped cilantro and or tomato for garnish or additional chopped pepperoni
Stuff the pepper halves with the cheese mixture. Coat a grill rack lightly with grapeseed oil or cooking spray. Grill over medium heat for 7 – 8 minutes. You want to bottoms of the peppers to be charred and the cheeses to be melted. Sprinkle with cilantro/tomato.
Enjoy and be sure to have a nice cool drink handy to calm the heat!
Note: You may also use this cheese filling with sweet mini-peppers for a milder appetizer.