Wednesday, August 17, 2011

Cilantro Stuffed Jalapeno Peppers

Contrary to popular belief, jalapenos are not really hot after you scrape out their seeds and white pithy part. The spiciness comes from the white pithy part which is full of capsaicin which enjoys burning your lips off. This recipe is so easy to make. My only recommendation would be protective eye gear. And don't itch your nose. The freshness of the jalapenos made for squirting of juice, you don't want it in your eye.  Enjoy!

Cilantro Stuffed Jalapeno Peppers

20 Jalapenos
4 oz Cream Cheese (1/2 a box)
1/2 cup Cheddar Cheese
1/4 cup Cilantro, finely chopped
dash of salt

1 - Donn your protective eye gear and cut the jalapenos lengthwise. I used a grapefruit spoon to scrape out the insides, very handy. But a plain old spoon should work as well. Don't worry if a few seeds are left in. Just spices up the ingredients.
2 - Combine the cheeses, cilantro and salt, mashing until thoroughly mixed. At this point you could also add other things such as lemon or cumin or even cinnamon for a twist on the normal jalapeno hors d'oeuvres. The batch pictured above is the regular recipe.
3 - Using a spoon, fill the jalapeno halves with the mix.
4 - Place in a Pam sprayed pan. Bake in a 375 degree oven for about 20-30 minutes. Watch for golden brownness. I use a fork to lift up the edge of a jalapeno to make sure the bottoms have cooked through.
5 - Remove and enjoy. Try not to eat them all in one sitting!

P.S. If you're low carbing, 2 halves of these peppers have: 35 calories, 1 carb, 3 fat, 1 protein, 0 fiber, 33 sodium.

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