Stuffed Jalepenos

By SMSchreiber

Ingredients

• 1 finely diced white onion
• Extra Virgin Olive Oil
• 4 Cloves of Garlic
• Jalepenos
• Queso Fresco
• Shredded Cheddar Cheese
• Shredded Monterrey Jack Cheese
• Cumin
• Lime Juice
• Fresh Garlic
• Salt
• Pepper

Preparation

Step 1

I finely diced about half of a white onion and sauteed that over very low heat, in extra virgin, for a fairly long time, and then added in about 4 cloves of garlic.

Anna and I then got to work on the jalepenos. We slit them open, leaving them slightly connected near the stem, took a grapefruit (serrated) spoon and scraped out the ribbing and most of the seeds.

In a separate bowl, I mixed together queso fresco, shredded montery jack, cumin, lime juice, fresh garlic, salt and pepper. I let the cooked onions and garlic cool a bit and then added that to the cheese concoction.

When I got to Vi’s, I stuffed the mixture in the jalepenos and secured them with water-soaked toothpicks.

I placed them on the top part of the grill - the rack that doesn’t touch the fire. When the cheese started to ooze, I laid down a sheet of aluminum foil (which is some magical shit if you ask me, I mean, how does it not burn? Its heating properties are amazing) and lined up the jalepenos on there.

After the skin started to blister, I took the jalepenos off and let them cool for a minute or two.



I chopped off the stem end and split them open and arranged them in a circle. See above.

**We Blog, You Decide**

I think next time I will add cream cheese to the mixture. I think the cream cheese will help deflect the intense heat of the jalepeno. Some people at the party were downing those suckers, but I had trouble eating just one. I needed to take a break (with other food) between each bite.