Stuffed Jalapenos
Cleaning peppers is a bit time consuming, but the results are delicious. I make 2 batches. One hot and one very mild. My kids love them.
Cleaning peppers is a bit time consuming, but the results are delicious. I make 2 batches. One hot and one very mild. My kids love them.
- Carbohydrate 3.2065755 g
- Cholesterol 18.437 mg
- Fat 6.040621625 g
- Fiber 1.2565249786973 g
- Protein 2.69806825 g
- Saturated Fat 3.4120316125 g
- Serving Size 1 1 Serving (62g)
- Sodium 72.0972125 mg
- Sugar 1.9500505213027 g
- Trans Fat 0.744164899999999 g
- Calories 75 calories
Step-by-step
- You will want to use gloves when working with the peppers, remove tops, slice in half and remove veins and seeds.
- Pre-heat oven to 350
- The oil will make your hands burn for hours. Can be very painful and annoying. The veins and seeds are where the 'heat' is in jalapenos. The more that is removed the milder the peppers will be. Rinse thoroughly.
- In mixing bowl, combine all ingredients except peppers. Spoon mixture into pepper halves and place on a baking sheet. Bake for 20 or until peppers are softened, but not too soft, and cheese is melty.
- serve warm. but yummy cold too.
- ** I have also made this as a side dish. I cut the peppers ( after seeding them) into bite sized pieces, mix together with the cheese filling and baked covered until peppers are soft then uncover about 10 minutes to brown the top
Protecting Skin and Controlling Heat
Handling two pounds of jalapeno peppers requires barrier protection. Wear nitrile gloves before slicing the stems and halving the pods lengthwise. The capsaicin oils linger on skin and transfer easily to sensitive areas. Scrape away every internal white membrane and seed cluster using a sharp paring spoon. Complete removal of these ribs produces mild appetizers, while leaving portions intact increases pungency. Rinse the hollowed shells thoroughly under cold running water before filling.
Blending and Baking Dynamics
Combine softened cream cheese, grated cheddar, finely minced onion, and milk until smooth. Spoon this dairy mixture evenly into the cavities without overfilling. Bake at 350 degrees Fahrenheit on a rimmed baking sheet for 20 minutes. Watch for the cheddar to turn molten and golden while the pepper walls retain structural integrity. Pair these warm bites with crisp celery sticks or lightly dressed greens to balance the rich dairy filling.
