Cheesy Jalapeño Bites

 As far as appe­tiz­ers go, I like them to pack some seri­ous fla­vor in each bite. If the apps are good enough, I can eas­ily just for­get about the actual entree. There’s some­thing about being able to sam­ple myself into obliv­ion that sets well with me, so let me load up a plate with a cou­ple dozen of this and that and I’m a happy, happy girl.

These Cheesy Jalapeño Bites are pretty much the best of every­thing. there’s smoky, and spicy, and creamy. Some crunch and some ooze.……and an ingre­di­ent you totally don’t expect adds a tiny bit of sweet­ness to bal­ance out all the rest!

For party pur­poses, you can make the fill­ing sev­eral hours in advance, clean your jalapeños, and set both aside. Then, about 30 min­utes before you need them, pack the fill­ing into the halved chilies and let them bake.

I think they are the per­fect com­bi­na­tion of fla­vors with no one ingre­di­ent over­pow­er­ing the oth­ers. I can’t stand a pep­per that gives you noth­ing but cream cheese. Bor-ing!! I like them with a lit­tle bit of the pep­per crunch left, but you can let them go a lit­tle bit longer that the rec­om­mended time for a softer bite.

Cheesy Jalapeño Bites

Cheesy Jalapeño Bites

Ingre­di­ents

  • 20–24 jalapeños
  • 8 oz. cream cheese–softened
  • 4 oz. (1 cup) shred­ded colby-jack cheese
  • 1/3 cup finely diced apple (like an 1/8 inch dice or smaller)
  • 3 green onions–minced
  • 1/3 cup cooked and diced small bacon
  • 2 pinches kosher salt
  • 1 pinch ground black pep­per, plus more for the tops

Instruc­tions

  1. Cut each jalapeño in half, length­wise. Remove seeds and mem­branes and dis­card. Set aside.
  2. Mix together the soft­ened cream cheese, colby-jack cheese, apple, green onion, and bacon. Sea­son with cou­ple of pinches of kosher salt, and a pinch of pepper.
  3. Using your fin­gers (trust me, it’s the eas­i­est), stuff each half of jalapeño with the cream cheese mix­ture. Don’t pack it in, but fill them up good.
  4. Place them on a stain­less rack fit­ted into a bak­ing sheet and bake at 350 degrees F. for 20–25 min­utes. Smaller pep­pers require a shorter cook­ing time. If you pre­fer some crunch to your jalapeño, choose the lesser cook­ing time.
  5. Let pep­pers sit for 5 min­utes and then serve imme­di­ately. They are best eaten right away.
http://secretlifeofachefswife.com/anthologie/cheesy-jalapeno-bites

 

 

 

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5 Comments

  1. Mmmmm Jalapenos. Seri­ously drool­ing right now. I’m going to have to make these for the Super­bowl tomorrow. :)

    And yes– I’ll take sam­pling myself into obliv­ion over hav­ing an entree any day!

  2. Ooh, those look good! I love the idea of putting the apple in there.

  3. This looks like an awe­some take on jalapeno pop­pers! No fried bread­ing to get soggy, a lit­tle bit of bite left to the pep­pers, and leav­ing the stems on is a great aes­thetic touch. Yum!

  4. i found your site thru tastespotting.com and felt com­pelled to make these for our super­bowl gath­er­ing. o. m. g.
    AMAZING!! (i couldn’t help but make extra and eat them before any­one got here.) this dish is going into my reper­toire!! thank you : )

  5. After tak­ing pep­pers out of the oven…pour “Oys­ter Sauce” lightly over the pep­per. This sauce is a Japan­ese prod­uct found in the Inter­na­tional sec­tion of a gro­cery store. Believe it or not I live in Mex­ico and this prod­uct is used often.

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