:DThere's hundreds of recipes using fresh peppers
Always select fresh Jalapeno Peppers without blemishes, bright in color, smooth skin, large in size. Remember always to use some type of glove to protect your hands while cleaning peppers. Prepare peppers by removing stems, washing in cool water, placing in colander to allow drying. Cut in half, length wise. Use a small apple corer, a knife or a spoon works well, to remove all seeds and veins, creating bowls with the peppers. Store cleaned peppers in an air tight container in the refrigerator. Select the type of cheese to use for your filling. Cut in pieces sized to fill pepper halves and store refrigerated in air tight container.
Sizzling Cheese Peppers
Ingredients:
8 or 10 Jalapeno Peppers
6 to 8 oz. White American cheese (Optional, Cheddar, Monterey Jack,
Cream and Pepper Cheeses, etc.)
Salt to taste
Cooking Oil (Olive, Peanut, Vegetable, etc.) Spray works well
Tortilla chips (Tostitos Brand White Corn Restaurant Style work well
Salsa and Sour Cream (Optional)
Preheat your Sizzling Pepper Griddle on the stove (Electric, Gas, or Barbecue grill) to Medium high. Oil the griddle using your choice of oil. Salt peppers, place cheese inside peppers and put into preheated griddle for approximately 5 to 7 minutes until peppers have browned and cheese has melted.
Serve peppers upside-down on plate of tortilla chips. Allow some cooling time before eating. Top with Salsa and sour Cream for added taste. Don’t forget to refill your griddle with additional peppers. One serving is never enough. To spice’em up, use Pepper Jack or Mexican melting cheese with Jalapenos.
Recipe developed by
The Pepperman
Kenny Orr
Always select fresh Jalapeno Peppers without blemishes, bright in color, smooth skin, large in size. Remember always to use some type of glove to protect your hands while cleaning peppers. Prepare peppers by removing stems, washing in cool water, placing in colander to allow drying. Cut in half, length wise. Use a small apple corer, a knife or a spoon works well, to remove all seeds and veins, creating bowls with the peppers. Store cleaned peppers in an air tight container in the refrigerator. Select the type of cheese to use for your filling. Cut in pieces sized to fill pepper halves and store refrigerated in air tight container.
Sizzling Cheese Peppers
Ingredients:
8 or 10 Jalapeno Peppers
6 to 8 oz. White American cheese (Optional, Cheddar, Monterey Jack,
Cream and Pepper Cheeses, etc.)
Salt to taste
Cooking Oil (Olive, Peanut, Vegetable, etc.) Spray works well
Tortilla chips (Tostitos Brand White Corn Restaurant Style work well
Salsa and Sour Cream (Optional)
Preheat your Sizzling Pepper Griddle on the stove (Electric, Gas, or Barbecue grill) to Medium high. Oil the griddle using your choice of oil. Salt peppers, place cheese inside peppers and put into preheated griddle for approximately 5 to 7 minutes until peppers have browned and cheese has melted.
Serve peppers upside-down on plate of tortilla chips. Allow some cooling time before eating. Top with Salsa and sour Cream for added taste. Don’t forget to refill your griddle with additional peppers. One serving is never enough. To spice’em up, use Pepper Jack or Mexican melting cheese with Jalapenos.
Recipe developed by
The Pepperman
Kenny Orr