1. In a two-quart sauce pan, bring one quart of water to a rolling boil. 2. 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. Lift the flap and clean out the fibers and seeds (this is where most of the heat is); I use either a round-tipped peeling device or a teaspoon. 4. When water reaches boiling point, immerse cleaned peppers in the water and reduce heat to medium. 5. Let peppers parboil for about 10 minutes-- better that they be a little undercooked then overcooked. 6. Mix the rest of the ingredients together, turning and blending until the cream cheese is well mixed into the rest of the ingredients. 7. 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. Remove peppers, dump into a strainer, and run cold water over them. 9. Lift the flap of each pepper and stuff the cheese mixture into the pocket; fold the flap backdown over the stuffing. 10. A little overstuffing is OK. 11. 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. Remove and let cool for about 4- 5 minutes so the cheese sets up a little. 13. Serve with a few crackers or tortilla chips, and your favorite beer. 14. Parboiling the peppers removes a substantial portion of the raw heat, but leaves enough to give a nice burn to the mouth. ---------------------------------------------------------------------------
Nutrition
Ingredients
