The Jalapeno ExperimentMarch 8, 2010
I was speaking with one of my oldest and dearest friends the other day, and she told me something I never knew about her – she does not like breaded, fried foods. News to me! After a few probing questions on my part, I asked her if there was anything breaded and fried that she did eat, and she said that she liked jalapeno poppers, though she wishes they were not breaded. So I clarified that she was describing a roasted jalapeno stuffed with cheese – she was. “I can do that,” I said. And so this weekend, I did. The results were…ok. I wasn’t really working with a recipe, I was just winging it. The recipe that follows is a general estimate of the amounts of ingredients I used. Check it out, and then see my notes below on what I will do differently next time. Kudos to Lisa for the idea – enjoy!
Lisa-Inspired Roasted Stuffed Jalapenos
(servings depend on how many jalapenos you buy – I used 6 for 2 people)
6 jalapenos (the bigger the better)
¼ cup shredded cheddar
2 scallions, diced
½ tsp. salt
4 oz. cream cheese, softened
Heat oven to 350 degrees. Cut the tops off the peppers, about ¼ inch – save. Use a small implement to scoop out the seeds and veins of the peppers. Mix cheddar, scallions, cream cheese and salt in a bowl. Fill each pepper cavity with cheese mixture, not overflowing too much. Replace the tops of the peppers on the overflowing cheese mixture. Place peppers in a roasting pan and cook for 20 minutes. Eat!
*NOTES: next time, I will pan-roast the peppers for maybe 5 minutes before adding the cheese mixture. This will help soften the peppers and give them a nice char. I think I will also make the cheddar-cream cheese ratio much closer. Of course if anyone knows a better recipe, please let us know here at the Mouse House Kitchen!