Wednesday, October 28, 2009

Jalapeno Poppers: Chestnut,Cheese and Roasted Red Pepper Stuffed

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There are many ways to make this yummy dish but I like mine best when it is stuffed with Swiss Cheese, Chestnuts and Roasted Red pepper.Care should be taken when removing the seeds and membranes of the Jalapeno. The first time I touched the seeds, the heat of it got under my nails and my nail-beds were on fire for a couple of days in spite of repeated washing with hand soap. From then on, I wear gloves.
  • Jalapeno - 6, medium
  • Low fat Swiss Cheese - 5 tbsp, plain 
  • Roasted Chestnuts - 2, roughly smashed(click here to see how to roast a chestnut)
  • Roasted Red Pepper -  2 tbsp, diced
  • Preheat the oven to 350 degrees F.
  • Cut the Jalapeno vertically into 2 halves. Remove the seeds and membranes taking precaution not to touch them directly.
  • In a bowl, whip the cheese, smashed chestnuts and roasted peppers.
  • Using an angled spatula or a steak knife stuff the mixture into the hollowed-out jalapeno cavities.
  • Line a cookie sheet with aluminum foil and line the stuffed jalapeno in a single layer.
  • Bake for 20-25 minutes until the top of the cheese becomes slightly crusty.
Makes 3 Servings

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