Recipe: Stuffed jalapeños

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 350^o. 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.