We had some jalapeños that were getting ready to die, so we made these and they were awesome. Rather than using cream cheese and chorizo, we went a different route and loved the outcome. It was sweet, it was spicy, it was savory, it was "We are making these again!"
Ingredients
- 12 - 13 Jalapeño peppers (if you want to cool down the heat, used the mini sweet peppers that come in bags at Costco, Sams Club, Winco, etc).
- 1/2 Cup Greek Yogurt with Honey (not the kind you have to mix)
- 1/2 Cup Grated cheese (you decide, we used Sharp Cheddar)
- 1 Peach, peeled and cut into 1/2 inch pieces or smaller
Pantry Items
- 1/2 tablespoon of oil
- 1 teaspoon sugar
- 2 cloves garlic, finely chopped
- Salt and Pepper
Instructions
- Heat your oven to 400 degrees
- Slice each jalapeño in half, top to bottom, leaving stems on one half. Carefully scoop out all seeds and white membranes. Failure to sccop out everything may ruin the dish. That is where most of the heat comes from. Then scrub your hands with soap and hot water. Make sure not to touch your eyes until this is completed.
- Put the oil in a skillet to medium low heat and put in peaches. Add some salt and a little bit of pepper. Once they are about soft, throw in minced garlic and sugar. Do not let the garlic burn. Move the mixture around. Cook for two or three more minutes until mixture is soft.
- While the peaches are cooking, mix the yogurt with the cheese in a bowl. When the peaches are done, fold that that into the mixture.
- Place the jalapeños onto a lightly oiled pan (so they do not stick). Scoop the mixtue evenly into the jalapeños and place them into the oven for 15 - 18 minutes (until the jalapeños are soft and the grated cheese is melted).
Source: Inspired by a recipe in the 2010 edition of Cook This, Not That, changed a lot by A Pseudo Chef
Photo from A Cozy Kitchen (this is how they should look, though)
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