Saturday night we were having some friends over and decided to make some appetizers. Nothing extravagant but not ordinary, anyway. We decided to make a hot artichoke dip, smoked gouda and Asiago cheese with crackers, stuffed jalapenos and an assortment of wine and beer. We also ended up with smoked turkey, smoked brisket and roasted sweet potatoes with red onions, but that’s another story 🙂
I got the idea for the stuffed peppers from the seedlings I’m growing (in our kitchen at the moment). I’ve got both Datil peppers and Carolina Reapers just starting. I was misting the delicate plants and thought of how good some jalapeno poppers would be.
I’ve made them several times before and have a tried-and-true (and simple!) recipe: 1 pound pan sausage, 1 block cream cheese, 1 package Knorr veggie mix and some grated parmesan cheese. Cook down the ground sausage and drain off the grease. Over a low heat, mix in the creamcheese and some parmesan. Finally, stir in the veggie mix, and then set aside to cool.
Wearing latex gloves, slowly remove the core, stem and seeds from the jalapenos. Take a small spoon (I used a ‘baby-food’ spoon) and filled each with as much as I could. I put them into the oven and cooked for 20 minutes at 375 degrees.
While they turned out well, what I didn’t bargain for: the heat! I know that sounds crazy–jalapenos that were incredibly hot–but these were. I didn’t grow them, instead choosing to purchase them–so I don’t know if they cross-pollanated or what, but wow!
In the end, everything turned out well. I sweated profusely but enjoyed the extra refreshments. I took a few to work, since some of my co-workers claim to love heat ‘as hot as they can get it’. They got what they bargained for.
I can’t wait to see what my new Farmer’s Market Jalapenos will be like in a few weeks!