Stuffed Jalapeno Peppers
I could not get my jalapeno plants going in Thailand so I made this in the US on 31 May 2020, and used Cheddar with the cream cheese. I only used 5 peppers as a trial run and I will say these are excellent peppers! I will certainly try to grow these peppers again.
Ingredients
- 1 can whole pickled jalapeno peppers, about 12 peppers
- 250 grams Cream cheese, softened, (8 oz)
- 1 cup Jarlsburg cheese, shredded, OR Swiss or Cheddar cheese
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 cup spring onion, thinly sliced
Instructions
- Using a small sharp knife, cut a slit down one side of each pepper. Leaving the stem intact, remove the seeds and veins. I used a teaspoon to remove the seeds. For my trial run, I used 5 peppers from the can.
- In a bowl, mix together everything except the peppers to make the cheese filling.
- Preheat your oven to 180 C (350 F) and line a baking sheet with foil.
- Stuff each pepper with the cheese filling. I used two teaspoons and found this rather easy, scoop a little filling with one spoon, and push it off a little at a time to fill each pepper. Place peppers on the prepared baking sheet.
- Bake for 10-15 minutes until the cheese is melted. Serve and enjoy.
Notes
Well under $1 per serving in the US. In Thailand, I still have not found jalapeno peppers in a store, and I have been unsuccessful trying to grow them but I will be trying again real soon.
Provided courtesy of good friend, Craig Hohnstein.
United States.
United States.