These hot little devils are terrific for those who really like spice. To tame down the heat in the jalapenos, marinate them 2 hours of more in fresh lime juice or cider vinegar.

Yield: 12 appetizers

12 whole, canned, pickled jalapenos

¼ pound port salut, muenster or Monterey Jack cheese

½ teaspoon pure ground red chile, any kind, optional for garnish

1.Taste the jalapenos to determine if you need to further marinate them for mildness. Slice the cheese into sticks the length of the jalapenos—usually about ¼ inch square.

2. Then slit, down one side of each jalapeno and insert the cheese into each, tucking it firmly inside. If using the chile garnish, sprinkle lightly on the serving platter. Place the stuffed chiles in a spoke manner on the platter. Serve immediately

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Jane Butel Cooking School • Pecos Valley Spice Co. • Corrales, NM 87048  • Office: 505-243-2622  • | Jane Butel Home Page

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