Laughing Dawg Stuffed Jalapeno Peppers
I believe this may have come from r.f.r originally.
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.
Lift the flap and clean out the fibers and seeds.
I use either a round-.
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.
Ingredients
jalapeno peppers, cream cheese, onions, cheddar cheese, black pepper, garlic granules, dried parsley, dried chives, old bay seasoning, ham