Share
Digg
StumbleUpon
RedditVideo Gallery
Chili and the Food of the Southwest
American Southwest food expert reveals stories behind the region's cuisine.
Chili peppers are more than just the heat in salsa. Chile Pepper Institute director Paul Bosland had so many chili pepper recipes on hand that when asked for his favorite, he sent two. The first uses a “grande” pod, the NuMex Jalmundo, which is a type of jalapeño. “If hotter stuffed jalapeños are desired, a few dashes of Louisiana hot sauce/Tabasco in the cheese mixture can push the heat level up,” Bosland says.
The second recipe uses the world’s hottest chili pepper, the Naga (or Bhut) Jolokia. In brownies. Bosland says he makes these brownies every year for his department’s Christmas party where they are a big hit, but he warns that even “one tablespoon [of the chili powder] can be too much for some.”
NuMex Jalmundo Western-styled Stuffed Jalapeño
Ingredients:
12 NuMex Jalmundo jalapeños (jumbo size), halved and deseeded
1 (8 ounce) package smooth cream cheese, softened
1 (8 ounce) package shredded jalapeno flavored cheddar cheese
6 bacon strips
Directions:
1. Preheat oven to 350 degrees F.
2. Split one side of the jalapeño lengthwise and remove seeds.
3. In a bowl, mix together cream cheese and cheddar cheese.
4. Stuff jalapeño halves with the cheese mixture.
5. Wrap each stuffed pod tightly with a half strip of bacon. Use a toothpick to hold bacon in place.
6. Arrange in a single layer on a lightly greased medium baking sheet.
7. Bake for 30 minutes.
Cooking time can vary. When the bacon is cooked, the jalapeños are done.
Comments