Too many jalapenos?
I love to grow peppers. I love to pick peppers. I love to make salsa. But still there are peppers! I put them in chili, but that only takes a few. Now, we have found a very easy method of making jalapeno poppers. We freeze them and use them all throughout the winter. Here is the recipe:
I recommend that you use rubber gloves (the type the dentists or fast food workers use work fine.) Wash the peppers and cut them in half the long way. Leave the stems on. It is useful as a handle later. Scoop out all or at least most of the seeds. Remember, the seeds are very hot, so if you want less heat, remove all the seeds. The filling consists of one cup of shredded cheddar cheese and one cup of cream cheese. Mix these together well. I add a teaspoon of “Cajun seasoning”. This is simply a mix of salt, hot peppers, garlic, basil, oregano, cumin and coriander. Use a teaspoon to stuff the peppers. Place them on a tray or cookie sheet. Using a scissors, cut sliced bacon in pieces that will cover each pepper half. Place each piece of bacon on a stuffed pepper half. Freeze the peppers on the tray. Once they are frozen, place them in zip lock bags and back in the freezer. When you want to add to a meal, place them on a cookie sheet and into the oven at 350 degrees. Bake until the pepper is soft and the cheese is melted. These disappear very quickly at gatherings. They warm you up in the winter and they use up all those wonderful peppers!