Swaddled Jalapeno Peppers Recipes

SWADDLED JALAPENO PEPPERS

Steps:

• Preheat oven to 375°F and prepare a cookie sheet with cooking spray.
• Combine cream cheese, lime peel, cilantro and lime juice.
• Unroll dough on cutting board and separate into 8 triangles.
• From center of longest side to opposite point, cut each triangle in half, making 16 triangles.
• Spoon 1 teaspoon of cream cheese into each jalepeno half and place cheese side down on cresent triangles with the point end of the pepper near the top point of the triangle.
• Fold triangle sides over the jalepeno and pinch to seal.
• Fold triangle top over end of the pepper and pinch to seal.
• Place melted butter and Parmesan in separate shallow dishes.
• Dip dough wrapped peppers in butter then roll in Parmesan.
• Place on cookie sheet and bake 10-15 minutes or until golden brown.

LAUGHING DAWG STUFFED JALAPENO PEPPERS

Steps:

• In a two-quart sauce pan, bring one quart of water to a rolling boil.
• While it is reaching a boil, Cut a long flap in each jalapeno, starting from the shoulder and running close to the tip; this should be an elogated"V" shaped flap.
• Lift the flap and clean out the fibers and seeds (this is where most of the heat is); I use either a round-tipped peeling device or a teaspoon.
• When water reaches boiling point, immerse cleaned peppers in the water and reduce heat to medium.
• Let peppers parboil for about 10 minutes-- better that they be a little undercooked then overcooked.
• Mix the rest of the ingredients together, turning and blending until the cream cheese is well mixed into the rest of the ingredients.
• If the mixture seems too dry, add a little sour cream, pickle juice, vinegar, anything in the fridge you think might add a touch of individuality.
• Remove peppers, dump into a strainer, and run cold water over them.
• Lift the flap of each pepper and stuff the cheese mixture into the pocket; fold the flap backdown over the stuffing.
• A little overstuffing is OK.
• Place the peppers on a sprayed pan and bake at 400 degrees for about 10- 15 minutes; just until the cheese begins to melt out of the peppers.
• Remove and let cool for about 4- 5 minutes so the cheese sets up a little.
• Serve with a few crackers or tortilla chips, and your favorite beer.
• Parboiling the peppers removes a substantial portion of the raw heat, but leaves enough to give a nice burn to the mouth.

EASY PICKLED JALAPENO PEPPERS

Steps:

• Inspect a 12-ounce jar for cracks. Immerse in simmering water until jalapenos are ready. Wash new, unused lid and ring in warm soapy water.
• Bring water, vinegar, garlic, sugar, and salt to a boil in a small saucepan. Stir until sugar is dissolved. Remove from the heat and let brine cool slightly.
• Place jalapenos in the sterilized jar. Poor cooled brine over top, leaving about 1/2 inch of head space at top of jar for expansion. Cover with the lid and place in the refrigerator for 24 hours before serving.