RichPB (richlife)
TVWBB Wizard
Ok, this is very much personal preference and others certainly may not agree. Why put it here instead of in Recipes? Because I've already posted the recipe in Recipes (be sure to also see my recent "Reply" there): https://tvwbb.com/threads/canned-jalapenos.92371/ . This current topic is more about technique than the recipe and came about because I was so surprised at how different the result was to me. And because I prefer hotter jalapenos.
Ok, that suggests that I've also added some embellishment to the recipe because I recently read this article about what I consider the "dumbing down" of jalapenos -- the cultivation of jalapenos for lower heat -- a definite negative for me: https://www.dmagazine.com/food-drink/2023/05/why-jalapeno-peppers-less-spicy-blame-aggies/ .
My sister and I have often talked about this before finding the article, and now she is trying out the less water option described for the jalapenos that she is growing (she has grown jalapenos and cayenne for years). We had both tried (independently) to improve the heat of our jalapeno dishes (stuffed, jalapeno cheese balls, chili relleno ingredient, etc.) by simply including the diced vein from the peppers (cut in half, remove the veins and seeds, strip off the seeds, dice the some or all of the veins add back to the mix) or mixing in serranos. That helps some, but also doubled the jalapeno preparation time. So I decided to try this alternative -- success!
So I'll just give away the farm now and add a plug for one of my favorite vendors -- Chipotle Texas. In 2010, my wife and I with our Affenpinschers Dante and Mia were driving across Texas on our way home from a long 7-week road trip around West). While stopping for gas near Fort Hancock, TX, I turned to survey the desert-like surroundings and was gob-smacked by a big sign across the way "Chipotle Texas". Obviously I had to investigate and walked over in the July heat to the warehouse style building. The interior was (Is?) open space lined with shelving and containers of various spices -- need I say hot spices? It was actually a little overwhelming and knowing nothing about the place or their products, I settled on an interesting label titled "Zesty Red Boost -- An intense blend of hot chile peppers guaranteed to ignite you taste buds". A bold message printed sidways said, "Warning! Use extreme caution when using this product. If you have a heart condition, are pregnant or nursing, you should not use this product!" How could I resist -- especially with my heart condition! I have to say that this was one of the best purchases of my cooking life! All these years later I still have about 1/3 of the jar and it's still just as fiery. There are no contents listed, but it definitely includes one or more habanero type peppers. Not just hot (very) but wonderfully flavorful. (Try it sparingly with your eggs!)
Ok, back to my "technique" post. About a year ago, I was reading another article which suggested using jalapeno or chipotle powder as a nice boost for some recipes. My thoughts immediately went to www.ChipotleTexas.com and so did my search. I found and bought both the jalapeno and chipotle powder (large size) and have used them at times as an add for many different cooks. As you'll see below when I finally get around to my "new" stufffed jalapenos ("poppers"?, no not deep fried -- but, hmmm!) this is a significant ingredient.
And now -- the recipe and technique. Halve and clean the jalapenos (I use a sharp knife and try to leave a nub of of the vein, rather than scraping clean with a spoon). Instead of mixing the cheeses (and actually, for this, I only used cream cheese and grated sharp cheddar). Before adding anything else, use a blunt knife or spreader to line the half jalapeno with about 1/8" of cream cheese (softened helps). (See the pic below.) THEN add the strip of thin (1/16" is best) ham (Virginia Baked Ham is best -- it's mildly salt cured rather than sugar cured). I broke up the shredded cheddar with a knife and added my Cajun spice mix (pic).
Using my hand to mix and further break up, the mix was then squeezed together a long (2"?) lump, before pressing it into a prepped pepper filling it to just very slightly rounded (it will swell and may drip when heated -- don't want to lose that delicious filling). After filling. add a layer of Panko (spiced bread crumbs and/or corn meal, crushed Tostitos...) press it in a bit and sprinkle with a bit of jalapeno powder for enhanced heat and flavor. This pic shows the various stages and the ways I experimented with adding the toppings. No real difference, but for visual appeal I prefer the order I just listed.
And now, time to grill. Get the grill to 350-400*, clean as you like, and add the peppers between the burners. (Important: You need to use your grill as you understand it. I have added an additional grate about 6-7" above my Genesis main grate and do most of my grilling at that level (steaks and burgers always go at the main flame level)). The jalapenos cook at temp for about 10-20 minutes or whenever I like them that day. 10 minutes leaves the pepper a bit crunchy, at 20 it will be cooked soft with a crunchier topping, 30 minutes can give a nice char all over
. Do keep an eye on these until you get to know how yours will develop. If they tilt and threaten to spill the content, adjust them. If they swell up and threaten to spill the contents, poke them with a fork to settle. In other words, cook as needed. If they look like these, you should be pleased. (These were done before I tried adding the jalapeno powder -- still wonderful.)
In general, since I mostly am grilling for myself, I usually cook over the two outer burners of of my 2010 Genesis E-330 Special Edition (with the limited time extension tables/cabinets offered only in 2011 (I think). It's an awesome grill and with the second level grate, offers me incredible control of any cook including pizza on the grates, brisket, pork butt, quesadillas on my cast iron pans and other normal and abnormal foods. These stuffed jalapenos do really well on that upper level.
Even if you don't opt for the spicier upgrade, do consider trying this layering technique for assembling and grilling the jalapenos. I don't know why, but they definitely are better (to me) than simply mixing the ingredients together.
Ok, a final tip if you've manage to read all the way through. Try making these stuffed jalapenos with only a good goat cheese. Oh, Man! (Not that you can't mix cheeses, but try at least one with just the goat cheese.)
Ok, that suggests that I've also added some embellishment to the recipe because I recently read this article about what I consider the "dumbing down" of jalapenos -- the cultivation of jalapenos for lower heat -- a definite negative for me: https://www.dmagazine.com/food-drink/2023/05/why-jalapeno-peppers-less-spicy-blame-aggies/ .
My sister and I have often talked about this before finding the article, and now she is trying out the less water option described for the jalapenos that she is growing (she has grown jalapenos and cayenne for years). We had both tried (independently) to improve the heat of our jalapeno dishes (stuffed, jalapeno cheese balls, chili relleno ingredient, etc.) by simply including the diced vein from the peppers (cut in half, remove the veins and seeds, strip off the seeds, dice the some or all of the veins add back to the mix) or mixing in serranos. That helps some, but also doubled the jalapeno preparation time. So I decided to try this alternative -- success!
So I'll just give away the farm now and add a plug for one of my favorite vendors -- Chipotle Texas. In 2010, my wife and I with our Affenpinschers Dante and Mia were driving across Texas on our way home from a long 7-week road trip around West). While stopping for gas near Fort Hancock, TX, I turned to survey the desert-like surroundings and was gob-smacked by a big sign across the way "Chipotle Texas". Obviously I had to investigate and walked over in the July heat to the warehouse style building. The interior was (Is?) open space lined with shelving and containers of various spices -- need I say hot spices? It was actually a little overwhelming and knowing nothing about the place or their products, I settled on an interesting label titled "Zesty Red Boost -- An intense blend of hot chile peppers guaranteed to ignite you taste buds". A bold message printed sidways said, "Warning! Use extreme caution when using this product. If you have a heart condition, are pregnant or nursing, you should not use this product!" How could I resist -- especially with my heart condition! I have to say that this was one of the best purchases of my cooking life! All these years later I still have about 1/3 of the jar and it's still just as fiery. There are no contents listed, but it definitely includes one or more habanero type peppers. Not just hot (very) but wonderfully flavorful. (Try it sparingly with your eggs!)
Ok, back to my "technique" post. About a year ago, I was reading another article which suggested using jalapeno or chipotle powder as a nice boost for some recipes. My thoughts immediately went to www.ChipotleTexas.com and so did my search. I found and bought both the jalapeno and chipotle powder (large size) and have used them at times as an add for many different cooks. As you'll see below when I finally get around to my "new" stufffed jalapenos ("poppers"?, no not deep fried -- but, hmmm!) this is a significant ingredient.
And now -- the recipe and technique. Halve and clean the jalapenos (I use a sharp knife and try to leave a nub of of the vein, rather than scraping clean with a spoon). Instead of mixing the cheeses (and actually, for this, I only used cream cheese and grated sharp cheddar). Before adding anything else, use a blunt knife or spreader to line the half jalapeno with about 1/8" of cream cheese (softened helps). (See the pic below.) THEN add the strip of thin (1/16" is best) ham (Virginia Baked Ham is best -- it's mildly salt cured rather than sugar cured). I broke up the shredded cheddar with a knife and added my Cajun spice mix (pic).
Using my hand to mix and further break up, the mix was then squeezed together a long (2"?) lump, before pressing it into a prepped pepper filling it to just very slightly rounded (it will swell and may drip when heated -- don't want to lose that delicious filling). After filling. add a layer of Panko (spiced bread crumbs and/or corn meal, crushed Tostitos...) press it in a bit and sprinkle with a bit of jalapeno powder for enhanced heat and flavor. This pic shows the various stages and the ways I experimented with adding the toppings. No real difference, but for visual appeal I prefer the order I just listed.
And now, time to grill. Get the grill to 350-400*, clean as you like, and add the peppers between the burners. (Important: You need to use your grill as you understand it. I have added an additional grate about 6-7" above my Genesis main grate and do most of my grilling at that level (steaks and burgers always go at the main flame level)). The jalapenos cook at temp for about 10-20 minutes or whenever I like them that day. 10 minutes leaves the pepper a bit crunchy, at 20 it will be cooked soft with a crunchier topping, 30 minutes can give a nice char all over
. Do keep an eye on these until you get to know how yours will develop. If they tilt and threaten to spill the content, adjust them. If they swell up and threaten to spill the contents, poke them with a fork to settle. In other words, cook as needed. If they look like these, you should be pleased. (These were done before I tried adding the jalapeno powder -- still wonderful.)In general, since I mostly am grilling for myself, I usually cook over the two outer burners of of my 2010 Genesis E-330 Special Edition (with the limited time extension tables/cabinets offered only in 2011 (I think). It's an awesome grill and with the second level grate, offers me incredible control of any cook including pizza on the grates, brisket, pork butt, quesadillas on my cast iron pans and other normal and abnormal foods. These stuffed jalapenos do really well on that upper level.
Even if you don't opt for the spicier upgrade, do consider trying this layering technique for assembling and grilling the jalapenos. I don't know why, but they definitely are better (to me) than simply mixing the ingredients together.
Ok, a final tip if you've manage to read all the way through. Try making these stuffed jalapenos with only a good goat cheese. Oh, Man! (Not that you can't mix cheeses, but try at least one with just the goat cheese.)
We're in complete aggreement.