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Laughing Dawg Stuffed Jalapeno

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Ingredients

Adjust Servings:
12 jalapeno peppers
4 ounces cream cheese, room temperature
3 tablespoons onions, finely chopped
1/2 cup cheddar cheese, shredded
1/4 teaspoon black pepper
1/4 teaspoon garlic granules
1/4 teaspoon dried parsley
1/4 teaspoon dried chives
1/4 teaspoon old bay seasoning
1/2 cup ham or 1/2 cup cooked bacon

Nutritional information

396.6
Calories
285 g
Calories From Fat
31.7 g
Total Fat
19.1 g
Saturated Fat
110.2 mg
Cholesterol
875.5 mg
Sodium
8.8 g
Carbs
2.7 g
Dietary Fiber
3.9 g
Sugars
20.5 g
Protein
146g
Serving Size

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Laughing Dawg Stuffed Jalapeno

Features:
    Cuisine:

    Although I didn't parboil the jalapenos or add bacon/ham, they were just fine! A nice kick to the peppers, mellowed a bit by the cheeses.

    • 80 min
    • Serves 2
    • Easy

    Ingredients

    Directions

    Share

    Laughing Dawg Stuffed Jalapeno Peppers, I believe this may have come from R F R originally , Although I didn’t parboil the jalapenos or add bacon/ham, they were just fine! A nice kick to the peppers, mellowed a bit by the cheeses , I believe this may have come from R F R originally


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    Steps

    1
    Done

    In a Two-Quart Sauce Pan, Bring One Quart of Water to a Rolling Boil.

    2
    Done

    While It Is Reaching a Boil, Cut a Long Flap in Each Jalapeno, Starting from the Shoulder and Running Close to the Tip; This Should Be an Elogated"v" Shaped Flap.

    3
    Done

    Lift the Flap and Clean Out the Fibers and Seeds (this Is Where Most of the Heat Is); use Either a Round-Tipped Peeling Device or a Teaspoon.

    4
    Done

    When Water Reaches Boiling Point, Immerse Cleaned Peppers in the Water and Reduce Heat to Medium.

    5
    Done

    Let Peppers Parboil For About 10 Minutes-- Better That They Be a Little Undercooked Then Overcooked.

    6
    Done

    Mix the Rest of the Ingredients Together, Turning and Blending Until the Cream Cheese Is Well Mixed Into the Rest of the Ingredients.

    7
    Done

    If the Mixture Seems Too Dry, Add a Little Sour Cream, Pickle Juice, Vinegar, Anything in the Fridge You Think Might Add a Touch of Individuality.

    8
    Done

    Remove Peppers, Dump Into a Strainer, and Run Cold Water Over Them.

    9
    Done

    Lift the Flap of Each Pepper and Stuff the Cheese Mixture Into the Pocket; Fold the Flap Backdown Over the Stuffing.

    10
    Done

    a Little Overstuffing Is Ok.

    11
    Done

    Place the Peppers on a Sprayed Pan and Bake at 400 Degrees For About 10- 15 Minutes; Just Until the Cheese Begins to Melt Out of the Peppers.

    12
    Done

    Remove and Let Cool For About 4- 5 Minutes So the Cheese Sets Up a Little.

    13
    Done

    Serve With a Few Crackers or Tortilla Chips, and Your Favorite Beer.

    14
    Done

    Parboiling the Peppers Removes a Substantial Portion of the Raw Heat, but Leaves Enough to Give a Nice Burn to the Mouth.

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    Hattie Pacheco

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