Twelve jalapenos sat before me, begging to be halved and deseeded. It crossed my mind to wear some gloves and then in true "Kim" fashion I totally dismissed the idea. I'm not one to be hassled.
I should have noticed the jalapenos were hot when the fumes from slicing them had me choking, but I chugged right along, stopping for a brief moment to apply my chapstick with my fingertips (whoops)! By the time those twelve peppers were halved and deseeded both my hands and my lips were on fire. My hands felt as though I had actually grabbed the handle of a hot pan and held on for a second or two.
I'd like to say my husband and I loved these stuffed jalapenos, but the truth is the jalapenos from my garden were so hot we really couldn't eat them. We choked down 4 jalapenos each and then started chugging milk. It was somewhat strange and we were really surprised. My husband and I love spicy food and usually we can't make it spicy enough. I have no idea why my jalapenos were so hot, but I do know I'm not eating anymore straight up like that. Whew!
I would give these jalapenos another chance because the filling was delicious. Next time I'll be testing my jalapenos first to make sure they're not little atomic bombs. Also, I may even broil/roast the jalapenos first before adding the filling. As the recipe was written the jalapenos were still fairly raw/uncooked and had a bit of a crunch to them. This is just a matter of personal preference, but I would like them a little more on the softer side.
Adapted from The Homesick Texan
12 medium jalapeno chiles (check their heat first by tasting a sliver)
1/4 pound chorizo, cooked and drained of excess fat
8 ounces cream cheese, room temp
2 ounces goat cheese, room temp
1 tablespoon chopped cilantro
1 teaspoon dried oregano
1 teaspoon ground cumin
2 cloves garlic, minced
1/4 teaspoon cayenne (be careful if your peppers are hot)
1 teaspoon lime zest
salt, to taste
Preheat the broiler and line a baking sheet with foil.
Take each jalapeno and cut in half, lengthwise. With a knife or small spoon scoop out the seeds and white pith and discard. (Wear gloves if you don't want to hurt yourself. Don't wear gloves if your name is Kim and you're stubborn).
Mix together the cooked chorizo, cream cheese, goat cheese, cilantro, oregano, cumin, garlic, cayenne, and lime zest. Adjust seasonings and add salt to taste.
Fill each of the jalapeno halves with about 2 teaspoons of the cheese filling. Place stuffed jalapenos on the sheet and place under the broiler for 8-10 minutes or until brown and bubbling.
Note: I drained my chorizo, but when I mixed the chorizo with the cheeses the filling turned orange. I knew it was bound to happen. If you want your jalapenos to look pretty, like the picture in the book, you'd have to keep your cheese and chorizo separate. Fill the jalapeno with cheese and then top with the chorizo.
As for me, it's two days later and my hands are still burning. You would think I would learn from my lesson, but I can guarantee you that I won't. When it comes time for slicing and dicing hot peppers you can be sure to find me in my kitchen using my bare hands and applying chapstick with my fingers. Yes, even having swollen red hands for two days is not enough to convince me to take the two seconds to put on a pair of gloves. What can I say? I'm a real hardheaded like that.
This post is part of The Homesick Texan Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef