Cheese Stuffed Jalapenos

A friend of mine described this delectably spicy dish. I started with neufchatel cheese which we had sitting around in the fridge. I mixed in a bit of garlic powder (garlic salt is evil!) and dried chopped onion. I think I tossed in a pinch of kosher salt as well. Mixed that around real good. It was pretty good by itself. I'm considering making a sandwich with the leftovers.

The hard part was getting the guts out of the peppers. I wanted to stuff them whole, rather than in halves as I saw a few recipes call for. The trick is to split them just enough to cut to dig the innards out. I used a combination of a paring knife and a small spoon.

Originally I figured I would secure the pepper together with a toothpick but it turned out the cheese made a great glue and the toothpick was unnecessary. I grilled them over medium heat for 5-7 minutes rotating every once in a while.

The first bite I had was spicy. I modified my eating pattern to get a bigger bite of cheese and that balanced it out. Still, not for the faint of heart.


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