Jalapeño how do I love thee? Well, let’s see…baked, grilled, roasted and stuffed! I’ve used them a soup, quesadillas, cheddar crackers, in a muddled drink and encrusted with polenta. Jalapeño (hah-lah-PEEN-yo) is part of the chili pepper family and is picked while still green although they can be picked when fully ripened when they have turned red. Jalapeños health benefits include migraine relief, anti-inflammatory, helps prevent sinusitis and relieve congestion.
You will need –
bacon slices, cut in half
Preheat oven to 425f (220c). Wash peppers off. Cut in half and deseed…the heat is in the seeds and membrane. Use latex gloves to do this procedure otherwise the inside oil of the pepper clings to your skin and can irritate it, the mouth or eyes.
Lay out jalapeño halves and fill with cheese. I grated some of the cheese and some I cut chunks to fit inside the cavity of the jalapeño – either way will work.
Take the bacon slice and wrap around the pepper. Place on a baking sheet and cook 15 to 20 minutes.
The Culinary Chase’s Note: You can also use cheddar or goat cheese. The cheese helps to soften any heat coming from the jalapeño pepper. This was super easy to make and I loved the taste! Great hot out of the oven or even cooled a bit. Enjoy!