Spicy Stuffed Jalapeños
Stuffed jalapeños can be fiddly and time consuming to make but OH MY, how they are worth the effort when it comes to the eating. My advice if you are short of time on the night, is to prepare ahead and either store a day or two in the fridge or freeze until you wish to consume them.
This recipe banks on 2 per head but I am being rather conservative here, as my family can eat double that per person! You may wish to double up the recipe, especially if you want to share with many but remember, the preparation does take time as one has to individually wash and halve each wee pepper – and this can be rather time consuming to say the least!
Happy eating with friends.
Ingredients
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12 jalapeños- washed, cut in half, seeds removed
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Cheesy Filling
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250g cream cheese
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125g farmhouse cheddar- strong flavour
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1 small red onion- minced or very finely diced
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Coarsely ground black pepper
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Splash of hot pepper sauce- optional
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Grated cheese top- extra cheese to top each jalapeño
Instructions
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Prepare jalapeños:
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01 Wash, trim and cut in half, removing all the seeds.
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Prepare cheesy filling:
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02 In a bowl mix cream cheese, minced onion and grated farmhouse cheddar. Season with plenty of freshly ground black pepper and splash of hot pepper sauce (optional).
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Assemble:
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03 Lay a piece of non stick paper across a baking tray. With a teaspoon, fill each jalapeño half and place cut side up on a baking tray (see picture).
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04 Top each jalapeño with grated cheese and place in a hot oven and cook until the cheese is bubbling hot and slightly coloured. Leave to cool slightly before serving as bubbling cheese straight from the oven can be blistering hot to eat.
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Serve:
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05 Place on a platter and share with friends.
Notes
Select medium sized jalapeños and often advisable to wear rubber or plastic gloves when deseeding. DO NOT touch your eyes or nose during preparation as they can cause an allergic reaction. They store well in the refrigerator so can be made ahead of time. They also freeze very well whilst in a raw, stuffed state and can be baked directly from the freezer. If you seek a less spicy hot jalapeños soak in cold water 30-60 minutes before stuffing.
