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Stuffed Jalapeños are my go to appetizer when heading to a party or boat bash like this past weekend. These are easy to make, travel well and are so scrumptious. Most people shy away from them because jalapeños are typically hot. However, these tend to be on the mild side, and the stuffing really compliments the little bit of heat you do get.
Stuffed Jalapeños – Yes Please
The first time I tasted these stuffed jalapeños was about 15 years ago, when a coworker brought them to an office party. I began to look forward to these parties just for the stuffed jalapenos! So I start by getting all of my ingredients measured out and ready to go before I start mixing. This makes sure everything that is supposed to be in there actually makes it in the dish. Gather together your first five ingredients and place them in small dishes, ready to pour into the bowl.
Everyone in the Pool
This is the fun part! I tend to add the shredded cheese first, and put the four other ingredients in different sections on top of the cheese. Once all of the ingredients are in the bowl, I simply stir it all together, cover it and place it in the refrigerator so all of the flavors can meld together.
Get those Jalapeños Ready
The original recipe calls for Faro Brand Jalapeño halves, but I have not been able to find them locally. When I make these, I usually just swing by the store, get the ingredients, and head home. But a local jalapeño supply is ironically difficult to find in Plano, Texas. Thus, I was able to locate another brand at my local Wal-Mart, and I picked up three 26 ounce cans of Clemente Jacques Whole Jalapeño Peppers. These were a nice size, easy to cut and clean, and were pretty mild.
Protect Your Hands
Always, always, always wear gloves when working with jalapeños. I made a mistake one year and it took three days to get my hands to stop burning. With your gloves on, cut the jalapeño top off, and slice the pepper lengthwise down the middle. Then, take a spoon or a scraper to scrape out the seeds.
Stuff the Jalapeños
The recipe says to store the mixture overnight or for a few days, but I stuff mine right away, and let them sit for a bit in the fridge. It doesn’t matter either way, if you make them a few hours ahead of time, the flavor will still be yummy. Use your gloved hands to grab out the stuffing and place on top of the jalapeño, then, press the mixture into the jalapeño so it doesn’t fall out. I layer the stuffed jalapeños in a container, separating the layers with foil. Take them to the party and enjoy all the compliments!
Leftover Stuffing
Oh, and if you have leftover stuffing, don’t despair. I add sliced jalapeños and use the stuffing mix as a hot dip, put it in a flour tortilla and heat in the toaster oven, or I add it to a scrambled egg taco! So delicious, and there are so many other options to do with this stuffing – have fun experimenting with it!
Enjoy,
Sherri
Stuffed Jalapeños
Ingredients
- 1 1/2 pound Sharp Cheddar Cheese shredded
- 6 oz Slivered Almonds
- 1 bunch Green Onions chopped
- 1 jar Real Bacon Bits Or 4-5 slices of bacon cooked and crumbled
- 1 jar Hellmann’s Mayonnaise 16 ounces
- 2 cans Whole Mild Pickled Jalapeños 26 ounce cans
Instructions
- Combine first five ingredients; cheese, almonds, green onions, mayonnaise, and bacon bits.
- Slice jalapeños in half and remove the seeds.
- Using gloves, put the stuffing mix into the jalapeño and press firmly.
- Refrigerate overnight or at least a few hours. Serve and enjoy.
Notes
