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Jalapeno Poppers - Suggestions - Some hot stuff!

Billybob_KYBillybob_KY Posts: 4
edited October 2012 in Vegetarian

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

Comments

  • Little StevenLittle Steven Posts: 28,670
    Sometimes you get hot ones. Get as much of the membrane (ribs) out as you can as well as the seeds.

    Steve 

    Caledon, ON

     

  • MickeyMickey Posts: 18,030
    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.
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • HashmakerHashmaker Posts: 149
    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.
  • henapplehenapple Posts: 15,623
    I cut the pepper in half, cream cheese/Colby filler, full shrimp mashed In cheese, wrap with bacon..direct around 350.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • GriffinGriffin Posts: 7,566
    I've found that generally the longer you cook them, the more of the heat you cook out.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • nolaeggheadnolaegghead Posts: 22,122
    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?
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • henapplehenapple Posts: 15,623
    Griffin said:

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

    +1

    Green egg, dead animal and alcohol. The "Boro".. TN 
  • HashmakerHashmaker Posts: 149
    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.
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