Jalapeno Poppers - Suggestions - Some hot stuff!

Billybob_KY

I love peppers and typically love hot peppers, sauces and etc.  My wife bought me the BGE Jalapeño Poppers stand, which is great. 

So I had a great plan.  I picked up some Jalapeno's from Kroger, cored them with the tool, stuffed them with cream cheese, bacon and cheddar cheese.  I roasted them on 350 on the BGE for about 25 minutes.

These Jalapeños were HOT – spicy.  Is this typical for raw jalapeños vs. jar/can jalapeños and are there any suggestions for something less hot – for my family and guests tastes?

Thanks

Bill

Little Steven

Sometimes you get hot ones. Get as much of the membrane (ribs) out as you can as well as the seeds.

Mickey

Little Steven said:

Sometimes you get hot ones. Get as much of the membrane (ribs) out as you can as well as the seeds.

Just buy some more and do very good job as Steven discribed.

Hashmaker

I grow a lot of peppers. Jalapeño, ghost varieties, habanero varieties, Serrano, cherry, bananas, etc. I've found that no two jalapeños off the same plant will be the same heat wise. Some may be mild while some can be hot. It could also be that your Kroger sold serranos as jalapeños. Sometimes they can look pretty similar. I've seen that at my local grocery store. Try to find a mild cherry pepper. My wife doesn't like heat but she likes them. You could also try a sweet banana pepper.

henapple

I cut the pepper in half, cream cheese/Colby filler, full shrimp mashed In cheese, wrap with bacon..direct around 350.

Griffin

I've found that generally the longer you cook them, the more of the heat you cook out.

nolaegghead

Hashmaker said:

I grow a lot of peppers. Jalapeño, ghost varieties, habanero varieties, Serrano, cherry, bananas, etc. I've found that no two jalapeños off the same plant will be the same heat wise. Some may be mild while some can be hot. It could also be that your Kroger sold serranos as jalapeños. Sometimes they can look pretty similar. I've seen that at my local grocery store. Try to find a mild cherry pepper. My wife doesn't like heat but she likes them. You could also try a sweet banana pepper.

I'd love a pepper garden.  So you're growing ghost peppers (like naga jalokia)?  Those things are nuclear hot..what do ya do with em?

henapple

Griffin said:

I've found that generally the longer yiou cook them, the more of the heat you cook out.

+1

Hashmaker

Yes sir, they are HOT! I grow the yellow and red variety. Usually 3-4 plants of each. About 1/3 of one in a small batch of home made salsa is real good. I'll split one in half and take the seeds out and let the pieces sit on a steak while it's grilling. I messed up one time and put two halves in a pot of chili and let it simmer most of the day. Couldn't hardly eat it. I even made a ghost pepper relish once. (Keyword - once) Mainly I dry them. I dry 85% of the peppers I grow and make pepper flakes for me and to give to friends. They grow well in 5 gallon buckets so you don't need a lot of room. Check out pepperjoe.com. Big variety of seeds.

bettyball

Great post thankyou for sharing with us

Mikee

Jalapeno ABT's are great. Just make sure to get the seeds out. I prefer to make the cream cheese hotter than the pepper. I cook them at around 260-270* until the bacon renders out most of the fat and the pepper is tender.

Photo Egg

Since this post started almost 10 years ago, I bet he figured it out.

JustBuggin

For less heat I tend to look for jalapenos with less veins on the skin. It isn't fool proof but generally works. Also said above, clear out the white membrane as good as possible. 

Edit: just saw the age. 

saluki2007

In my experience if you cook them over a short period of time they get hotter. After about an hour they start to mild out. 

stv8r

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