So, the food I can’t get enough of this summer is jalapenos. In coleslaw, on grilled sandwiches, in guac and salsa… you name it, and if it contains jalapenos I probably want it.
Several months back Williams Sonoma began advertising a jalapeno roaster for the grill rack, but it is $20 and there was just somthing that felt wrong about spending such money on something so specific. Then, at Meijer last week, I came across a $5 version that was super cute. I don’t have a photo but it is shaped like a jalapeno and holds about 20 peppers. We snapped it up.
The very next day we were invited to a last-minute barbeque at my chair’s house, so I knew the time had arrived to try them. Here’s how it went.
1. Hollow out the jalapenos, after cutting off the tops.
I found a small serated knife worked best, but really it’s just about patience and agility. Two things I rarely have, I know. But for this, it was worth the commitment.
2. Reserve the tops.
If nothing else, they make cute little hats while they’re roasting on the grill.
3. I couldn’t find any use for the innards, so I sadly tossed them into the compost. But you do get a lot of guts, and the seeds and such should calm anyone who worries they they’re too spicy (although they did have a nice kick).
4. Mix cream cheese, cheddar (I used an applewood cheddar), bread crumbs, salt, and pepper to taste in a large bowl.
Many recipes call for bacon, but this tasted like bacon to me already! I credit the applewood cheddar, which has a smoked flavor.
5. Stuff and save for the grill!
I have photos of neither the grilling process nor the end result. Both times Bee tended the grill and I was too focused on enjoying them to even consider a photo. Perhaps that’s the best testament to their taste I can provide. They were GOOD! A wise investment, that roaster. Money well spent.