We’re enjoying a bumper crop of hot peppers right now and no one is complaining! Turned today’s jalapeño harvest into a little happy hour appetizer. If you prefer to not scorch your mouth while eating be sure to remove all the seeds and veins. That’s where the heat is.
Wash these down with your favorite beverage—we suggest something good and cold!
Hint: When working with jalapeños, it helps to wear disposable gloves. If you don’t have gloves, coat your hands with some oil before working with the peppers. Once you are done, wash your hands thoroughly with warm soapy water. Do not touch your eyes for several hours after handling the peppers. Trust us.
Baked Jalapeño Kissers
- 12 jalapeño peppers
- 3/4 cup cream cheese, room temperature
- ¼ cup onion, minced
- ¼ cup fresh cilantro, chopped
- 1½ teaspoon cumin
- 1 teaspoon salt (more or less to taste)
- 2 ounces Monterey Jack cheese, cut into 2 ½-inch long, thin strips
- Preheat the oven to 375°.
- Slice the jalapeños in half lengthwise.
- Scrape out all the seeds and ribs from each jalapeño with a spoon.
- To make the filling mix together the cream cheese, onion, cilantro, cumin and salt until it’s well blended.
- Pack the filling into the peppers.
- Place a piece of cheese on top the filling of each pepper to cover the top.
- Arrange the peppers on a foil-lined baking sheet and bake for 20-30 minutes, or until the cheese is bubbly and lightly browned, and the peppers are cooked.
- Allow to cool for 5 minutes before serving.
Co-Author of Garden Candy Basics