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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
jalapeno pepper	12			19.575	4.3875	0.6143	0.2498
cream cheese	4	ounces		334.53	3.969	8.0514	32.4324
onion	3	tablespoons	chopped	12.0	2.802	0.33	0.03
cheddar cheese	1/2	cup	shredded	-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
garlic granule	1/4	teaspoon		-	-	-	-
parsley	1/4	teaspoon	dried	0.1125	0.0198	0.0093	0.0025
chive	1/4	teaspoon	dried	0.075	0.0109	0.0082	0.0018
bay seasoning	1/4	teaspoon	old	-	-	-	-
ham	1/2	cup	cooked	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.