We live in suburbia Kansas, so visiting my mom’s house is to us like an excursion out into the countryside. And by countryside, I mean there is actually a distance between the first commercialized building and their home of about 15 minutes, a gravel road and – dare, I say it – farm animals. Although, I shouldn’t really talk as if having farm animals close to your home is associated with being out of town by any means. I live about a 30 seconds drive away from a little farm area that holds almost every farm animal you can think of: chickens, sheep, horses, donkeys, llamas. I am surprised that I haven’t yet managed to find myself in a fender bender whenever I pass it by. I am easily enthralled by the animals – let’s just say their my “ooh, shiny!” kind of distraction. (Don’t even get me started on pictures of cute puppies.) But regardless, I find that getting “out of town” and out to my mom’s house is like stepping into another world and one of my favorite ways to get away from the “hectic life”. So, last weekend when we got to go visit and since the weather outside was wonderful, we spent some quality time in my mom’s fabulous garden and got to work on making some tasty treats.
I have heard this a million times, but never before has jalapeno juice ever burned when I chopped them. So, of course, I pretty much thought I was immune. Until last weekend. We picked super fresh jalapenos for our meal and proceed to cut and de-seed them. I was fine. But, I did take a strong whiff of jalapeno and promptly needed to sneeze. So, naturally I got a tissue…and hey, I don’t like to waste…so I wadded it up (my fingers all over it) and used it for a few sneezes. 1 second…2 seconds…ow…owwww…OW! Jalapeno juice in your nose has got to be one of the worst things to experience ever. My face was on fire! I recommend using gloves for chopping jalapenos for everyone…and a mask. If they are fresh, they burn like it!
These stuffed jalapenos are a savory and spicy way to kick it up a notch for appetizers or a quick snack. My favorite part of making these was getting to try out all of the different kinds of chiles we had on hand. So, I hope you try these out! Fire up your grill (grab some gloves for chopping) and warn your taste buds for some awesome spicy flavors!
Prep Time: 15 minutes
- 4 ounces softened cream cheese
- 1 cup freshly grated sharp cheddar cheese
- 2 tablespoons chopped dried onions
- 12 jalapeno chiles, halved lentghwise, stemmed, and de-seeded
- 1 tablespoon fresh parsley, chopped
- Heat up grill to medium heat
- Place halved jalapenos on a large plate and set aside.
- Mix cream cheese, cheddar cheese, and dried onions until well mixed. With a spoon, add mixture to each jalapeno halve. Let them overflow a little, but not so much that it spills over the sides.
- Place each stuffed jalapeno on the grill and grill for about 8 minutes. (While grilling, make sure these little guys don’t spill through the grate.)
- Carefully, take each stuffed jalapeno off the grill and let cool a moment. Then, sprinkle a little parsley onto each one and serve!
The Fresh Fridge Tip: I cannot stress enough the need to use gloves and wash your hands when chopping fresh jalapenos. But, if you do mistakenly get some on you, here are some tips. First, wash thoroughly with water and dish soap. Then, to take away the sting, soak your hands in vegetable oil for about an hour. (I also thought milk worked pretty well).