Jalapeños are awesome, and I never know what to do with them. They’re spicy without being unbearable (most of the time), they’re often cheap, and if you find the big ones they really lend themselves to all kinds of wonderful applications. Or so I always assume. But then I’ll come home ecstatic after an impulse buy of 2 solid pounds of jalapeños, only to then stare blankly at them and realize I have no idea how to use them up. This is the burden of being a foodie.
This time I had decided that my mountain of green spicy peppers was destined to be stuffed with something. Naturally, I had no idea what to stuff them with, but over the course of a week or so of musing and brainstorming, I came up with the recipe you’re reading in a flash of inspiration/desperation. They turned out great. Lots of recipes for stuffed jalapeños rely on tons of cheese or cream cheese or sausage or bacon (or all of the above), and I wanted to find something a little less greasy or fatty that would still be fun and satisfying as a snack. These fit the bill perfectly.
The only thing I regret from making these was that I was overzealous in cleaning out the seeds and ribs from the jalapeños. I’ve had a couple bad experiences with leaving too much “heat” behind, but in this case I played it too safe and removed all trace of spiciness whatsoever. That’s good news if you’re not a capsaicin fan, but in the future I’ll try to leave in a little more heat. Beyond that, these were amazing and would be perfect as an appetizer or party tray.
Cheddar Cornbread Stuffed Jalapeños Recipe
2 lbs large jalapeño peppers
1/2 recipe cornbread (enough for an 8-inch skillet)
1 green onion, minced
2 cloves garlic, minced
3 tb minced fresh cilantro
1 cup grated cheddar cheese
a splash of milk
Make 1/2 of a recipe of your favorite cornbread (I left out the canned corn from the recipe this time around). You can undercook it a little if you want since it’ll be baked again as stuffing.
Carefully slice all the peppers in half and remove the seeds and ribs (or leave them in, depending on your preference for heat). It might be a good idea to wear gloves during this process, or to wash your hands frequently. Don’t touch your eyes, you’ll want to die.
In a moment of inspiration, I realized that our grapefruit spoons (which I never use) would be perfect for cleaning out the peppers’ innards. Feel free to improvise your own primitive tools for this task.
Mince your vegetables, crumble your cornbread, and mix them together.
Add the cheddar, some salt and pepper, and a little milk to moisten the mixture and make it easier to work with.
Stuff each pepper half with a generous amount of stuffing. Set aside on a baking sheet
Bake at 400-425°F until the peppers are toasted and the stuffing is golden brown.
Remove, cool, and serve! Hope you enjoy this, tell me if you come up with any cool variations.
Till next time, foodies!