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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: 28,817
    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: 19,556
    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 & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (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: 16,023
    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: 8,114
    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: 36,926
    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?
    ______________________________________________
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  • henapplehenapple Posts: 16,023
    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.

  • Great post thankyou for sharing with us
  • MikeeMikee Posts: 889
    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 EggPhoto Egg Posts: 10,856
    Since this post started almost 10 years ago, I bet he figured it out.
    Thank you,
    Darian

    Galveston Texas
  • JustBugginJustBuggin Posts: 109
    edited December 2020
    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. 
  • saluki2007saluki2007 Posts: 5,496
    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. 
    Large and Small BGE
    Central, IL

  • stv8rstv8r Posts: 881
    edited December 2020
    ancient thread

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