I had a bumper crop of jalapeno peppers. I've pickled a bunch, dried a bunch (not so sure I like the dried result). And then I tried this recipe. Once again, I am going to make myself sick eating these as fast as I can make them.

Stuffed Jalapeno Peppers

Jalapeno peppers
Cream cheese
Shredded cheddar cheese
Bacon

Cut ends off peppers, slice in half and remove seeds.
Mix cream cheese with cheese.
Wrap each pepper in bacon (1/2 sl. per pepper half, depends on pepper size)
Please on baking sheet in 400 degree oven for 30-45 minutes until bacon is crisp.

The recipe says they are good at room temperature - I wouldn't know since I ate mine all before they cooled down.

These are HOT HOT peppers, but the baking took almost all of the heat, and just left the flavor and a bit of spice. So good - going out to pick some more.

quote:

These are HOT HOT peppers, but the baking took almost all of the heat, and just left the flavor and a bit of spice.

Really? Not super hot? I am going to give these a try. I grew jalapanos and used them in salsa but the rest are just sitting out there on the plant because I didn't know what to do with them.

woohoo! mee too! (got a bazillion jalapenos off ONE plant!), 40 last harvest, 30 before that, 12 before that, not kidding!! i left the rest on to turn red, although its misting today

ideas:
okay, besides salza, you can roast,peel,seed them and then use for a wide variety of things:
lay onto sandwiches, wraps, into omlettes, onto baked potatos, in recipes like stir fry, potato salad, use them instead of bell peppers in recipes..., blend them w/ other stuff to make a sauce...........

Try smoking them, even better when you let them turn red. After smoking they will turn black (both red & green) then place in coffee grinder and the powder comes out green or red. The smoking adds a great flavor to the jalapenos.
http://forums.organicgardening...141093436#4141093436

I am really glad that I saw this recipe. I made these to go with BLT's tonight and they didn't last long.

I made too much filling so I saved it and plan another batch in the real near future. Like maybe tomorrow!

Thanks NC.

For a little different flavor (especially with HOT jalapenos) mix the cream cheese with a Tbsp. or 2 of strawberry jam, stuff the pepper, wrap in bacon secured with a toothpick and grill. The sweet and the heat together are really nice!

I've been making jalapeno jelly - it sells like crazy at the farmers market. I have to admit that jalapeno sounded pretty awful to me but it was so popular I had to try it. I love it! A cracker and cream cheese, topped with a spot of jelly - try and eat just one!

I can a bunch of jalapeños every season, and take a large jar of them to work, and give a few away. I've probably posted it before, but here it is again - my favorite recipe of all time for these.

Jalapeños en Escabeche

1 1/2 lbs jalapeno peppers
1 lb carrots; scraped
1 lb onons; cut into 1 in. pieces
3 tb salt
1/3 cup(s) water
14 large cloves garlic
10 peppercorns
1 tsp cumin seeds
4 whole cloves
16 bay leaves
3/4 tsp thyme
1 1/2 tsp mexican oregano
1/2 cup(s) vegetable oil
1 cup(s) cider vinegar
2 cup(s) white vinegar
1 cup(s) water
1 tsp dark brown sugar

A. Rinse and dry peppers; destem and cut into 3/8" slices. Slice the carrots on the diagonal into 1/8" slices. Place in a large bowl, and toss with the salt. Let sit 1 hour, while preparing remaining ing.

B. Place in a blender 5 garlic cloves, 1/4 tsp thyme, 1/2 tsp oregano, peppercorns, cumin, cloves, 10 of the bay leaves, and 1/3 c water. Blend on high speed until totally ground up. Measure out the vinegars and water and add the 8 cloves whole garlic, 1 tsp oregano, 1/2 tsp thyme, sugar, and 6 bay leaves. Drain the chiles and carrots and add the drained juice to the vinegar mix.

C. Heat oil in a large, deep pan (I use a 14" NS wok) over med-high heat, and add the mix from the blender and the onions. Fry the mix, tossing frequently, until all the liquid is evaporated and the onions are translucent, but not browned, about 10 min. Add the vegetables and cook, tossing frequently, about 10 min. Add vinegar mix, and cook, over med-high heat still, 8 min. Transfer to sterilized jars (not totally necessary, unless storing @ room temp for a while) , and seal. Store in refrigerator. I have never had any problems just doing this, w/o doing a waterbath, though that will be also necessary if storing at room temp. for a long time.

Note: Other peppers may also be used, with caution, as just a few of the hotter ones in this will make it almost inedible for most.

I've always thought the Escabeche recipe seemed like too much work - but maybe I'll give it a try since it now comes with a personal recommendation.