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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Jalapeños with pineapple & smoked gouda stuffing. Ingredients:
1 -2 dozen jalapeno |
8 ounces cream cheese |
6 ounces smoked gouda cheese |
1 tablespoon bacon bits |
0.5 (8 ounce) can crushed pineapple |
Directions:
1. Soften cream cheese, grate the gouda, partially drain the can of crushed pineapple and combine all with the bacon bits.
2. While that rests, cut the stem ends off 1 to 2 dozen jalapeños, depending on their size. Remove the seeds and the membrane. Using a small spoon or knife stuff each jalapeño.
3. Place the filled jalapenos in a rack and cook on the grill or in the oven at 350° for 30-45 minutes, again, depending on the size.
4. Keep some of the cheese mixture to serve with them because some of the cheese will bubble out. I use a foil bread pan and cut X's in the bottom, place upside down and press the jalapeños into each hole. Can usually get 6-8 in each. Makes cleanup easy, just throw them away after. I also have a jalapeño rack I got at a store, but the foil is way easier and will accommodate various sized jalapeños. All love these with the hot peppers and the sweetness of the pineapple. The smoked gouda is a nice touch and differs greatly from cheddar. Can also dice jalapeño to add to the cheese mix. ENJOY.
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