September 1, 2010
Stuffed Jalapenos
Matthew’s sister came to visit a few weeks ago and prepared an appetizer that made our mouths happy…and made me call her for the recipe. It’s so, SO tasty.
INGREDIENTS:
9 Jalapeno peppers
1/2 block of cream cheese (I used the low fat variety and it was just as tasty, for those who care about counting calories).
Crushed pineapple – 4 Tbsp, or more if it makes you happy.
Bacon. (Mmmm…Bacon.) (Or prosciutto if you like that better. I’ve made it with both.)
DIRECTIONS:
Cut jalapenos in half and hollow out (You can leave a seed or two in if you have a high tolerance for hotness…or are crazy.) (HINT: Use rubber gloves when handling said peppers.)
Mix cream cheese and pineapples together.
Fill hollowed out jalapeno peppers with cream cheese mixtures. Wrap with 1/2 a slice of bacon or prosciutto.
Bake at 375 until crispy ~ approximately 35 minutes.
Even without seed, they are quite spicy, yet somehow a minute or so later you find yourself reaching for another…
Oh my woooooooooooord those look mouth-watering. I’m coming over.
We made these tonight. I de seeded and boiled them for about 5 mins first. Helps take most of the heat out. They are so yummy!
[…] new this week, but I will be making jalapeno poppers, honey-garlic chicken wings and stuffed mushrooms with bacon for dinner tomorrow night. (Cheat […]