The versatile jalapeño pepper forms the backbone of this popular appetizer, a Tex-Mex version of the chile relleno also known as “armadillo eggs” or “jalapeño poppers.” In 1995, Texas adopted the jalapeño as its state pepper, but the pepper’s use in the Americas dates back thousands of years. Jalapeños are named for Xalapa, the capital city of Veracruz, Mexico, where the peppers were first cultivated. They were used by the Aztecs who enjoyed them smoked, a process that not only enhances the flavor but preserves the pepper for longer storage. Smoked jalapeños are known as chipotles. In addition to being smoked, the pepper can be mild or spicy depending on how it’s prepared, a versatility that has made it a staple of Tex-Mex cooking.
Recipe Servings: 4
Ingredients
- Nonstick cooking spray, as needed to grease baking sheet
- 24 medium-size fresh jalapeño peppers, halved with stems and seeds removed
- 1 package (8 oz) cream cheese, softened
- 3 cups finely shredded cheddar cheese
- 1½ tsp Worcestershire sauce
- 4 bacon strips, cooked and crumbled
Directions
- Preheat oven to 400°F and grease a baking sheet using nonstick cooking spray.
- Boil the peppers in a large saucepan with water for 5–10 minutes. The longer the boil time, the milder the flavor.
- Drain the peppers, rinse in cold water, and set aside.
- In a small bowl, beat the cream cheese, cheddar cheese, and Worcestershire sauce until smooth. Spoon 2 teaspoonfuls into each jalapeño and sprinkle with bacon crumbles.
- Place on the baking sheet and bake for 3–5 minutes or until filling is warm.
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