Jalapeño Poppers de Brax
I get a lot of flak from some of my fellow common chefs about my “lack” of appreciation for the spicier things in life. While it is true that I do not like to traumatize my taste buds every meal, I do enjoy a bit of sting every now and then. Boy oh Boy was this one good. This started out just as a cooky idea and i had been thinking about it for a while. Finally I decided to stop thinkin and start doin.
First I cut the tops off of the Jalapeño peppers. Then scooped out the middle with a butter knife. I wanted to make sure that there was plenty of room to stuff the cheese into. I went with 3 different kinds of cheese, just to see which one works best. I used extra sharp white cheddar, Feta and Gruyère. I wanted to see what textures worked well and which melted the best.
Then I used a long skewer up through the bottom and used the cap as a topper. Some yummy bacon wrapped around the whole pepper gave it a delicious flavor. The bacon really added a nice smokiness that was awesome. I cooked it on a med/low heat for about 20 minutes. That’s when the cheese started bubbling out.
In the spirit of full disclosure I will admit that some of the bacon had a hard time staying wrapped and on. The next time that I do this recipe, and there will be a next time, I will used a few well placed toothpicks to help with that. The bacon staying wrapped may have had a bit of trouble, but there was nothing wrong with the taste. Smooth and spicy…. Just like ME!!!!