Stuffed Jalepeño suggestions?
- Thread starter Pskhaat
- Start date
mountainpete
Spamicus Eliminatus
To be honest, it's easier to buy them at Costco 
But my wife and I tried a few times. We mixed garlic and shredded cheese with cream cheese and then whipped it. It's important to pick cheeses with a lower oil/fat content as they run less. We found that Philly Cream cheese, even the light version, along with a good harder Italian cheese works well.
Then cook it slow and even. You can even pre-cook the peppers a bit by dropping them into hot water for a very short time, but I just like grilling them.
Pete
But my wife and I tried a few times. We mixed garlic and shredded cheese with cream cheese and then whipped it. It's important to pick cheeses with a lower oil/fat content as they run less. We found that Philly Cream cheese, even the light version, along with a good harder Italian cheese works well.
Then cook it slow and even. You can even pre-cook the peppers a bit by dropping them into hot water for a very short time, but I just like grilling them.
Pete
Desertdude
Expedition Leader
BogusBlake
2006 Expedition Trophy Champion
If you blanche the peppers first it softens them up a little. X2 on the cream cheese. Also, I've had decent luck both grilling and frying them.
Super Doody
Explorer
pskhaat said:
i just cut them in half, filled them with cream cheese and wrap them in bacon. Use a tooth pick to hold the bacon together. I only use small jalepenos. Cook in low heat or on the warming rack on the bbq.
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Pskhaat
2005 Expedition Trophy Champion
James86004
Expedition Leader
If you have access to Mexican cheese, it works a lot better. Hispanic markets seem to be making their way to more and more places. Pick a cheese that feels soft. The one at my local market that I like best is labelled "Queso Quesadilla".
flyingwil
Supporting Sponsor - Sierra Expeditions
I wonder if you could throw 'em on your manifold for some baking???
kcowyo
ExPo Original
Make 'em at home and freeze them would be my preference. Keep them in the fridge until you reach camp. But then how to fry them in camp properly...? Does Snow Peak make a fryer?
And the real question... does cheesecake make the perfect dessert accompaniment?
:lurk:
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spressomon
Expedition Leader
durango_60
Explorer
Pskhaat, I hope you consider me a good friend and I'll be coming to town next Wednesday, I look forward to sampling your creation.
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cnynrat
Expedition Leader
When we make these at home we use pickled jalapeno peppers. I think the extra acidity sets off the rich filling nicely. We picked that trick up from the Bit & Spur, which used to be a pretty good Mexican place outside Zion NP in Springdale UT. It might still be, just haven't been there for a few years.
Cheese is kind of your choice, but I agree with others that you don't want something that will break and get too oily. Mexican cheeses work well, as do mixes of cream cheese and cheddar.
We like to top them with a little red sauce (like an enchilada sauce).
At home we usually broil these, and haven't tried to cook them on the trail. I'd suppose a heavy skillet with a good fitting lid that was preheated might work well. I'm sure you could use a dutch oven, but that's a lot of work for what should be a relatively simple appetizer.
Cheese is kind of your choice, but I agree with others that you don't want something that will break and get too oily. Mexican cheeses work well, as do mixes of cream cheese and cheddar.
We like to top them with a little red sauce (like an enchilada sauce).
At home we usually broil these, and haven't tried to cook them on the trail. I'd suppose a heavy skillet with a good fitting lid that was preheated might work well. I'm sure you could use a dutch oven, but that's a lot of work for what should be a relatively simple appetizer.
