tag:blogger.com,1999:blog-4125103167537250391.post9072950262002355498..comments2023-07-19T11:11:18.439-04:00Comments on Dazed and Confused: All Things jalapeno!Anonymoushttp://www.blogger.com/profile/13859537032816186857noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-4125103167537250391.post-71085296223178027932010-08-01T17:52:03.690-04:002010-08-01T17:52:03.690-04:00In Texas, people just add them to whatever they...In Texas, people just add them to whatever they're serving. I admit I have to remove them. But most Texans don't.Kaye Georgehttps://www.blogger.com/profile/05596677617002735674noreply@blogger.comtag:blogger.com,1999:blog-4125103167537250391.post-79598655097311493142010-08-01T09:30:57.344-04:002010-08-01T09:30:57.344-04:00This is more a method than a recipe.
Grilled Stu...This is more a method than a recipe.<br /><br /><br />Grilled Stuffed Jalapeños <br /><br />Large jalapeño peppers<br />cream cheese, softened (block not whipped)<br />mozzarella cheese (shredded)<br />chopped chives or scallion <br />bacon (use the thinner slices rather than the thicker ones here)<br />toothpicks<br /><br />Cut jalapeños in half length-wise and remove seeds and membranes. <br /><br />Stir together the cream cheese, the mozzarella cheese, and the chives (you can eyeball this to determine how much you need depending on the number of peppers.<br /><br />Stuff cheese mixture into peppers, close tightly, and scrape away any excess cheese. <br /><br />Wrap a slice of bacon around and around starting a one end and working across and anchor on both ends with a toothpick<br /><br />Put on the grill and keep turning until the bacon is just crispy and you see the cheese start to ooze out. A nice long handled grill basket works well here because you can turn them all at once. Otherwise use really long tongs because the bacon grease causes a lot of flames.<br /><br />Let cool a minute or two or the cheese will burn your mouth.Harbingerhttps://www.blogger.com/profile/12319367899008436848noreply@blogger.comtag:blogger.com,1999:blog-4125103167537250391.post-14128840624990491592010-07-30T12:45:16.560-04:002010-07-30T12:45:16.560-04:00Recipes? Don't you just chop them up and thro...Recipes? Don't you just chop them up and throw them on the top of your nachos or pizza?Linda Leszczukhttps://www.blogger.com/profile/15117080878321152684noreply@blogger.comtag:blogger.com,1999:blog-4125103167537250391.post-37528605602831696692010-07-30T05:44:21.394-04:002010-07-30T05:44:21.394-04:00Corn and peppers
1 tablespoon butter or margarine ...Corn and peppers<br />1 tablespoon butter or margarine <br />1 medium red bell pepper, coarsely chopped (1 cup) <br />1 medium green bell pepper, coarsely chopped (1 cup) <br />1 medium jalapeño chili, seeded and finely chopped <br />2 bags (1 lb each) frozen whole kernel corn <br />2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves <br />1/2 teaspoon salt <br />1/4 cup chopped fresh cilantro <br />1. In 12-inch nonstick skillet, melt butter over medium heat. Cook bell peppers and chili in butter 2 to 3 minutes, stirring occasionally, until bell peppers are crisp-tender. <br />2. Stir in frozen corn, oregano and salt. Cover and cook 5 to 6 minutes, stirring occasionally, until corn is tender. Stir in cilantroMary G Shipmannoreply@blogger.com