14 August 2010

Jalapeño poppers. Some like it hot.

Funny how people react to different kinds of hot. Some people don't mind hotness at all, even search the kick of new levels of hotness. Others flinch at even the slightest amount - I once knew someone who broke into tears and sweat because of a couple of drops of Tabasco someone sneaked into his burger. I guess I'm in the middle: liking the hotness of chilies, unless it totally overwhelms the taste of your food.

This recipe is a work of genius. So incredibly simple, you don't even think about measuring the ingredients. Delicious beyond description. The chilies are reasonably hot, the cream cheese will even that out a bit. And bacon can never be a bad thing, can it?

(adapted from Pioneer Woman)

fresh jalapeños
cream cheese
salt and pepper
latex gloves, optional

Before you start anything, put on the latex gloves. Trying to get our your contact lenses with capsaicin-stained fingers is no fun. Let alone touching other - ahem - sensitive areas. So do yourself a favor and wear protection.

Cut the chilies in half lengthwise, then use a spoon, a melon baller or a measuring teaspoon to scoop out the the white stuff and the seeds. The white stuff is where the most of the capsaicin lies.

Then simply take the cream cheese and smear it into the jalapeños, filling them to the brim. Sprinkle on some salt and pepper, if you like.

Cut the bacon slices in half and wrap them around the filled chilies. Either put them on the BBQ or - if you happen to live somewhere downtown like I do - bake them in the oven at 180°C / 350°F for 20-25 minutes.

Sorry I don't have a picture of the finished jalapeños, they were so good the were simply gone too fast!


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