These are cute as the dickens! Since I am not keen on hot peppers (except true Hungarian peppers) Mr. Big Food adapted the recipe and used fresh sweet marconi and immature pablanos I'd picked earlier in the day. They reheat nicely in a skillet.
Photo here. Recipe below.
“These are the ultimate in hotness.”
STUFFED JALAPEÑOS
Makes 12 appetizers
12 pickled jalapeños, rinsed, drained, slit lengthwise on
one side, seeds and veins removed, stem left attached
3 oz cream cheese, softened
½ C (2 oz) shredded sharp cheddar cheese
¼ C sliced green onion
12 pimento strips
Preheat oven to 350o. Beat cream cheese until
fluffy, beat in cheddar cheese and green onion, and stuff peppers evenly with
cheese mixture. Arrange stuffed peppers on heatproof serving plate or baking
sheet, and bake 10 minutes or until cheese melts. Top each pepper with a
pimento strip.
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