Monday, June 28, 2010
Jalapeno peppers !!
This is THE ONE RECIPE that has taught me how painful cooking can be and also reinforced the belief that jalapeno peppers can BE SPICY.
Oh, and please DO WEAR GLOVES WHEN CUTTING AND HANDLING JALAPENOS.
Or else you will burn for hours like me and this is not fun at all !
Look at my hand and notice the redness, somewhat isolated to the area where I had more exposure.
The idea for this dish came from my neighbor Kay that absolutely adores these bacon wrapped stuffed jalapeno peppers and even though you are supposed to grill them, I'm pretty sure you can also bake or broil them.
Super delicious and if you are not into spicy stuff, I suggest you only try 1 or 2 of them at the most.
jalapeno peppers, cored (I used 16)
1 package of fat free cream cheese (8 oz), room temperature
1/2 cup finely shredded cheddar cheese
low sodium bacon slices (I used 16)
First put gloves on and start working with the peppers.
Cut the tops and then core them using a small and sharp knife.
As you core them,
place the peppers in a bowl of cold water and let them sit in there for 60 minutes.
Jalapeno peppers contain capsaicin in the form of oil that gives them heat and penetrates your hands and burns BADLY and it seems that if you let them sit in water, then the heat fades somewhat.
If you forgot to use gloves and your hands burn, then follow THESE steps to get rid of the problem.
I have learned the hard way !!
As the peppers are bathing, work with the filling ingredients.
Place the cream cheese and the shredded cheddar cheese in a bowl and cream together and have a teaspoon ready for filling the jalapenos.
This is also a good time to fire up your grill or preheat your oven.
If choosing the oven, go for super hot - between 475 and 500 F.
When you are ready to stuff the peppers, put your gloves back on and working with either your fingers or a small teaspoon, stuff all the peppers.
When all stuffed, proceed to the bacon wrapping step.
I first placed the one end of the bacon slice over the open end of the jalapeno pepper so that the cheese would not melt
and pour over your coals or in your baking dish.
It worked well with some of them, but not so good with others.
Grill for 10 to 15 minutes per side and do not let the grill unattended for too long because the fat spills and burns releasing A LOT of SMOKE.
If baking, just keep them for 10 or so minutes in the oven, turning halfway.
If broiling, just use the low heat broil and again, turn after 2 or so minutes.
You want the cheese melted, the pepper roasted and the bacon crispy.
Now I understand why my neighbor loves these peppers so much !
Posted by Cat at 9:49 PM