I always have low expectations for my vegetable garden when I have been away for any extended period of time. This return was no exception! What I did not expect was to find a veggie garden over run with jalapeño peppers. I thought I had planted chillies but NO, in fact they are beautiful, large, plump jalapeños.
I had to do a little research since I knew very little about where Jalapeños came from and what I could do with them. I actually wish I had a smoker so that I could transform my spicy little babies into some tasty chipotles. Alas, that will have to be for another day.
I remember having quite a few deep-fried jalapeño poppers in Texas so that was my first thought, though I did not want to deep fry these babies since I have no extractor fan and the smell of fried food seems to linger for days. Stuffed and baked with items from my fridge was the final solution. I always seem to have cream cheese and goat cheese in my fridge as well as fresh herbs in the garden and homemade crumbs in the freezer so I was off to a great start.
I was warned that these peppers that I have been growing were not very strong, in terms of fire, so I was not concerned with the heat factor. Big mistake! These babies are hot when cooked. Thankfully, the cheese filling is cooling so the kick is softened but beware these pack a mean punch.
Since I was not able to eat all the peppers as poppers, I decided to see what would happen if I froze some. After a week in the freezer, I thawed a bag full. I have stuffed them, sautéed them and cooked them in a soup and they were perfect in all these forms.
HINT: Next time you have a few jalapeños floating around in the vegetable drawer, throw them in the freezer for future use rather than letting them rot in your fridge!
- 4-6 jalapeño peppers (medium to large)
- 1/4 cup cream cheese
- 1/4 cup goat cheese
- 2 small sundried tomatoes, chopped finely
- 1 teaspoon coriander (cilantro), chopped (or parsley)
- 2 tablespoons breadcrumbs
- 1/2 tablespoon Parmesan cheese
- salt to taste
- Cut the jalapeños lengthwise and remove the ribs and seeds.
- Place the peppers on a baking sheet, ready for stuffing
- In a small bowl, mix together the cheeses, sundried tomato, herbs and salt
- Using a teaspoon, stuff each jalapeño half with the cheese filling.
- In a small bowl, mix together the crumbs and cheese
- Sprinkle each stuffed pepper with the crumb mixture.
- Bake in a pre-heated oven for 20 minutes at 200C (400F)