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Cooking & Baking

cherokeeprogressive

(24,853 posts)

2. Do you slice them in half and leave the tops on?

Reply to GoCubsGo (Reply #1)

Mon Nov 11, 2013, 12:39 AM

Nov 2013

I've done them with chorizo... also good. The hot pork sausage lends a heat (HOT pork sausage, at least the Farmer John and Jimmy Dean variety is laughable as "hot&quot that removing the seeds and matrix takes away.

I'm going to try them with shrimp sautéed in jalapeno infused olive oil. Maybe even lobster. I like the cream cheese/parmesan mixture... it gives a lot of flavor.

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Today for a mid-day snack I made Stuffed Jalapenos... [View all] cherokeeprogressive Nov 2013 OP

I make a similar version with tuna instead of sausage. GoCubsGo Nov 2013 #1

Do you slice them in half and leave the tops on? cherokeeprogressive Nov 2013 #2

Usually, I leave the tops on. GoCubsGo Nov 2013 #3

Sounds really good. I've had some w/ cream cheese, sliced shrimp, salt, pepper, lime, cilantro. pinto Nov 2013 #4

Would it make any sense to slightly parboil the jalpenos before stuffing and baking? rdharma Nov 2013 #5

The ones I've had were usually browned a bit before slicing and filling. pinto Nov 2013 #6

Err merr gerrd! Stuff and batter those puppies up...... rdharma Nov 2013 #7

Good stuff. But we're talking finger food - no forks and knives, just pick up a bite. pinto Nov 2013 #8

I normally shy away from parboiling anything. cherokeeprogressive Nov 2013 #10

That sounds so delicious. I usually split them, stuff with cream cheese and wrap in bacon. cbayer Nov 2013 #9

Chorizo is good. The hot pork sausage is distinctive in its own right. Being from So. Cal, chorizo cherokeeprogressive Nov 2013 #11