I can find these fantastic peppers from a specialty delicatessen just around the corner and it makes a whole of difference using them instead of any of our own peppers. Being a bit afraid of how hot they would be, I removed almost all of their seeds and ribs, having said that, next time I will leave some of the ribs for a ‘hotter’ proposition.
Have a look below at the full recipe and don’t forget that you can always print it.
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Jalapeno Poppers
Servings: 6 People
Ingredients
- 14 Jalapenos , preferably large ones
- 200 g Bacon , sliced and chopped to small bits
- 60 g Cheddar Cheese , shredded
- 200 g Philadelphia Cheese , or other cream cheese
- 1 tsp dry Coriander , ground
- ½ tsp fine Sea Salt
- ½ tsp freshly ground Black Pepper
Instructions
- Set a sauteing pan on medium/high heat and let it heat up for 2’ until smoking. Add the bacon and fry until nicely brown. Remove from the pan to a plate lined with paper towel to remove the excess oil.
- Use a glass bowl adding the bacon along with the rest of the filling ingredients. Mix well and allow to come to room temperature.
- Cut the jalapeno peppers lengthwise on one of their sides and make a slit parallel to their stem. Scoop out their seeds and as much as you want from their ribs.
- Fill the jalapeno peppers with the cheese/bacon mixture without over filling them and add them to an oven-proof dish
- In the meantime, turn on the oven to 225°C, broiler/grill on, rack set at the upper middle position. Place inside the dish with the peppers and cook for about 8’ making sure to rotate the dish half way through.
