Today's recipe was inspired by a bin of unusually large jalapeno peppers. And when I say unusually large, I mean it. These peppers averaged 4 inches long, not including the stem. And they were fat.
They were the kind of peppers that beg to be stuffed.
If you've never stuffed peppers, there are several tools on the market that make the task easier. One is a pepper corer, designed to remove the core, seeds and membranes from large chile peppers. Mine looks very much like a metal vegetable peeler, but with teeth on the sides. But I've found the easiest and fastest way is to use a paring knife and my fingers.
Years ago, I learned (the hard way) not to touch, rub or otherwise let my fingers come in contact with my eyes, nose or other sensitive areas after handling hot peppers. This is why, or so I thought, most recipe writers suggest wearing gloves when working with chiles.
I admit it: I rarely wear gloves when I'm cooking with peppers. Most of the time there's no need, as I'm simply slicing them and my fingers don't come in contact with the fiery seeds and membranes. But, really, I don't wear gloves because I forget to buy them.
Well, I think I've learned my lesson. When prepping the jumbo jalapenos by cutting them in half and removing the seeds and membranes with a paring knife, I noticed my fingertips started to burn. OK, I did use my fingers to remove some stubborn seeds, but for the most part I let the tip of my paring knife do the job. The burning felt very much like the burn my mouth and throat feel when I eat very spicy foods. As quickly as I could I finished up and washed my hands. Still burning.
Throughout dinner and the rest of the evening my fingers continued to burn despite washing my hands a dozen times with a variety of soaps. The next morning I was still feeling the burn.
Even with the seeds and membranes removed and stuffed with cheese the peppers were as hot as my fingers predicted they'd be. So hot that even my chile-head husband went for a glass of milk.
But they were delicious. With a milder batch of peppers they'd be outstanding.
Two-Cheese Stuffed Jalapenos
8 to 12 large jalapeno peppers
8 ounces cream cheese, softened
4 ounces sharp cheddar cheese, grated
Juice of 1 lime
1/4 to 1/2 teaspoon coarsely ground cumin
Pinch garlic powder
Several grinds black pepper
4 to 6 slices bacon, cut in half crosswise, optional
Heat oven to 425 degrees. Place a wire rack in a rimmed baking sheet.
Wearing rubber gloves, cut peppers in half lengthwise and remove and discard seeds and membranes. Lay peppers, cut side up, on the rack in the baking sheet.
In a mixing bowl, combine the cheeses, lime juice, cumin, garlic powder and black pepper. Using an electric mixer, beat until well combined. Alternately, combine the cheeses, lime juice, cumin, garlic powder and black pepper in a food processor and process until well blended. Transfer mixture to a pastry bag or a plastic storage bag with one corner snipped off. Pipe cheese mixture into pepper halves. Top with bacon if desired.
Bake 10 to 15 minutes, or until cheese is melted, peppers are tender and bacon (if using) is done.
Makes 4 to 6 servings.
Food on 05/18/2016