I found this recipe a while ago, but didn't decide to try it until I saw happened upon these good looking Jalapenos. I think these were jalapenos... they had a pretty good kick and I could only have two which leads me to think maybe these were a different pepper. Oh, well! It still worked!What you'll need:
Whole jalapeno peppers, stemmed, seeded, cut in half lengthwise
Cream cheese
Bacon (optional)
Directions
Preheat oven to 450. Fill each pepper half with with cream cheese. Place peppers on cookie sheets sprayed with cooking spray and bake for 10 to 15 minutes.
I found these tricky to handle while filling with cream cheese, and I also learned not to lick my fingers after scooping out the seeds (wOw!) I stuck a wooden skewer through the middle to help it keep it's shape.
I tried one baked, and LOVED the cream cheese- with- a- kick- taste, but didn't like the soft texture of the pepper. I tried to batter and deep-fry them, but the batter didn't quite stay on the backside of the pepper as well as it did to the cream cheese. Anyone know how to batter a chile pepper? Still, it had the desired effect. The cream cheese was unbelievable!
What's great about the Jalapeno is it's got a little kick, but as long as you make sure the seeds are all out, it's not too spicy.
Scott was very sad I only made 6! Next time I know to make more.
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