When I worked for my college newspaper, a writer turned in a story with the following opening line…”Here’s a hot tip!” I happened to be in the newspaper office when the article was read by the editor. Let’s just say I’ve never started an article with “Here’s a hot tip!”…until now.
Here’s a hot tip! When I find a recipe on a web site, I e-mail it to myself (often an option on most food sites). I’m not a big fan of creating a “recipe box” for each site as they often encourage. Instead, within my e-mail account I’ve created folders to store e-mails I want to keep. One of the folders is entitled, “recipes to try.” It also works when I find something in a magazine–I find it on-line and e-mail it to myself. Voila! Since I’ve been doing this, I never forget recipes I’ve seen or have to go back searching for “such and such recipe I came across one day.” I have it at my fingertips. I love it!
One such recipe was Rachael Ray’s roasted jalapeno poppers. I wasn’t a regular consumer of jalapeno poppers in my former (wheat-eating) life, but once again, tell me I can’t have something and I’m ravenous for it. My recent trip to the south only piqued my interest in all things fried. Fried catfish, fried shrimp, fried ochre; I even saw fried corn on the cob on one menu. I couldn’t eat any of it, of course, so this recipe takes out the fried and replaces it with flav-a.
Roasted jalapeno poppers
Adapted from Rachael Ray’s recipe
- 10-12 large jalapeno peppers
- 2 ounces feta cheese
- 4 ounces cream cheese, at room temperature
- 4 ounces shredded smoked pepper Jack cheese, or other hot pepper cheese, or extra-sharp Cheddar
(I used pepper jack, which made them very spicy. If you want a milder flavor, substitute cheddar.)
- 2 tablespoons minced green onion
Preheat the oven to 425 degrees F. Cut each pepper off lengthwise and scoop out the seeds. Place on a baking sheet. If peppers do not sit flat on the baking sheet, slice a thin piece off the bottom of the pepper so it will not roll around.
Mash the feta, cream cheese, shredded cheese and onion together and stuff the peppers with the mixture.
Roast for 15 to 18 minutes, or until the peppers are tender and the cheese is brown at the edges and bubbly.
These little boats of bubbly goodness brought tears to my eyes, and not just because they were super spicy. Their flavor is so perfect–the cheese is tangy, crusty and hot while the pepper takes on a sweetness in comparison, just tender enough but still has a bite. You must give these a try, and that, too, is a hot tip.