Daily Progress, Jacksonville, TX


June 24, 2013

Plenty of Peppers: Stuffed, grilled, baked, fried...try ’em all


JACKSONVILLE — Combine cream cheese, blue cheese, hot sauce, bacon, salt and pepper. Mix well, set aside.

Wash outside of jalapenos. Slice in half lengthwise, leaving as much stem in tact on both halves as possible. Carefully scrape out seeds and pith using a spoon. Stuff peppers with about 2 tablespoons of the filling, pressing into the hollowed out portion of the pepper.

Prepare grill to medium heat. Place peppers on direct heat and close lid. Grill until peppers begin to char and soften and filling is soft. Serve immediately.

Cornbread Stuffed Jalapenos

12 med/large fresh jalapenos

1 box of cornbread mix, such as Jiffy

1 1/2 cup shredded cheddar (1 cup for the batter..1/2 cup for sprinkling on top)

1 cup corn, fresh or canned

1/2 tsp cayenne pepper

Slice each jalapeno down the center and carefully remove all the seeds and veins..set aside. In a medium bowl, mix up the cornbread batter according to the box instructions, add in the corn and 1 cup of the cheddar. Fill each jalapeno half with some batter. Sprinkle them all with the remaining 1/2 cup of cheddar.

Place them on a baking rack and sheet pan, bake them at 350 for about 15-20 minutes, or until the cornbread is firm and cooked through.

Buffalo Chicken Jalapenos

Serves 12

12 jalapeno peppers

2 boneless, skinless chicken breasts

1/4 cup hot sauce

1/4 cup butter, melted

2 ounces cream cheese

4 ounces blue cheese

1 stalk celery, very finely chopped

Poach chicken until cooked through. Shred with two forks. Set aside. Combine melted butter and hot sauce. Toss with shredded chicken.

Thoroughly combine cream cheese, blue cheese and celery. Add chicken and stir well to mix.

Cut the tops off of the jalapeno peppers. Remove seeds and pith. Stuff with buffalo chicken mixture. Arrange in a jalapeno baking tray and bake at 350 for about 15 minutes until peppers soften and filling is bubbly. Serve with ranch dressing for dipping.

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