Another food day work was upon me…what to do,what to do?? Apparently stuffed jalapeno were a common staple at such work gatherings, but I’ve yet to see them, so why not! I got some tips from some co-workers and was ready to hit the pepper aisle immediately after work!
Confession: It was really hard to pick out jalapeños… I didn’t want overly large ones, so I was really going to town on the pepper bin at Ghetto Russ’s trying to find the right sizes (in hopes of getting as many the same approximate size!). I did a little research before the trip to the store, and found out that the more….sketchy they look, the more heat they will have! Who knew?! If you want some extra heat, pick out peppers that seem to have more striations. More striations means they were more stressed during the growth processes. The lack of water/dirt quality during growth means more oil, which is where the heat comes from besides the seeds. Go get those witch-nose lookin peppers! More kick!
Unfortunately what I didn’t know…was that at least for jalapeños, they lose their heat when they’re cooked, figures. I had one before popping them in the oven and it caused me to grab a quick drink…after however I could share these with anyone scared of heat! They have the flavor of green peppers after baking. I’ll have to add Yutan (sauce-hot hot hot!) or red pepper flakes next time to bring the spicy back up to my level. You know what else is awesome? 24 jalapeños boats cost me maybe….if even $5. The bag of jalapeños was $1.23 and I only used about 2 oz of cream cheese and half can of tomato paste. Yes!! Simple, easy, win!
The only downside of this recipe is taking the time to de-seed all the peppers. It’s a little time-consuming but I had a little help. ‘Cakes’ and I were watching basketball, so I cut, and he stuffed most of them during the Heat game. I didn’t go off a recipe so I just kind of wing’d it and they turned out fantastic. This is one of those dishes where I can’t wait to do again, just to come up with more variations. Mushrooms, green onions, mozz, pastrami, chicken, ground sausage/turkey….endless possibilities! How great are these for upcoming summer BBQ’s and family gatherings! Easy to make, easy to transport, have fun!
12 jalapeños cut in half with seeds and veins removed.
2 oz (use your judgement here, it will vary depending on how big your peppers are. I tried to get the smallest ones…which were still decent sized)
1/2 can of tomato paste
1/2 red onion diced
1/2 tsp hot chili pepper
1/2 tsp paprika
1/4 tsp pepper
1/2 tsp minced garlic
1/8 cup cilantro
Warm the cream cheese so that it becomes soft and stir in the rest of the ingredients, Baked them at 350 for 25-30 minutes.I lined my baking sheet with parchment paper knowing that there would be some drip-off from the cheese which made cleaning a cinch.