A very long time ago (way back in the early 1990’s), I went to a party where these stuffed jalapeños were served. Let’s just say that they made an impression on me. I never forgot about them, and when I started my cooking blog 20 years later, I finally asked for the recipe. I got it from my friend, Kim, and it was another one of those recipes where there were no quantities listed. That meant that I needed to make them several times so that I could get the ingredient amounts just right. Kim had mentioned that she noticed jalapeños seem to be hotter at certain times than they are at other times, and I found that to be true. The first time I made them, they weren’t very hot at all, but each time I made them after that, they got a little bit hotter. I also discovered that as you get closer to the stem, there is a definite spike in the intensity. Yikes! If you like spicy foods like I do, give these a try. To make them, you just need jalapeños, cream cheese, cheddar cheese, and salt.
Open the package of cream cheese and set it on the counter so that it begins to soften while you are preparing the jalapenos. Slice off a lengthwise piece of each jalapeno—just enough so that the seeds are exposed.
Recipe Courtesy of Kim Bisnar/Adapted by Winner Dinners
Makes 14 appetizers
14 fresh jalapeños
1 8-ounce package cream cheese, softened
2 cups sharp cheddar cheese, grated
1/4 teaspoon salt
Open the package of cream cheese and set it on the counter so that it begins to soften while you are preparing the jalapenos. Slice off a lengthwise piece of each jalapeno—just enough so that the seeds are exposed. Use a spoon to scoop out the seeds of the jalapenos and rinse them with water to remove any remaining seeds. Preheat the oven to 400. Combine the cream cheese, cheddar cheese, and salt in a bowl until mixed well. Carefully spoon the cheese mixture into the jalapenos. Don’t over-stuff them as the cheese expands while cooking and it could spill out. Depending on the size of your jalapenos, you may have extra cheese, and if so, it’s good on crackers. Place the stuffed jalapenos in a baking dish. Bake at 400 for 20-25 minutes or until the cheese is slightly brown.