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Jalapeno Peppers with Cheese Filling
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. A great appetizer with a sprighty chilled Gewurtztraminer, or a cold beer or soda. These are also wonderful served on top or along the side of a grilled chicken breast or beef steak. For those who like it really really hot, use habeneros but be CAREFUL!!!
12 jalapeno peppers
Outside on a barbecue or portable burner, roast the jalapeno peppers 2-3 minutes,or just until the skins blister and blacken slightly. Place in a pan or bowl, cover and allow to stand about 20 minutes. Peel them and slit them open with the tip of a sharp knife. Remove the seeds and membrane, trying to keep the chili pepper together. In a small bowl, combine the cheese, green onions, Serano ham, and honey. Stir to blend well. Spread some of the mixture into each pepper, rolling and tucking as necessary to get it in there! Sprinkle with just a tiny bit of lime juice.
Recipe created 2004-09-27.