Laughing Dawg Stuffed Jalapeno Peppers

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 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

Recipe

• 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.