Jalapeno Substitute for ABT's?

GBZee

Let's face it, not everyone can take the heat. Made 'em last nite and they were really good, but some of my friends just aren't used to it. Is there a pepper you can use which still has a little heat but not as much as a Jalapeno?
-gb

GaDawg

GBZee,
Assming that you seeded and de-ribbed the peppers, there's
not many milder options. While there are peppers that have
less heat, I think most people wouldn't consider them to be
"hot" peppers. Sweet banana peppers might be interesting to try.
Chuck

[ul][li]Scoville Scale[/ul]

GBZee

GaDawg,
I may look for a pepper on the scale of '2'. Good link, thanks Chuck
-george

Memphis

GaDawg, I find that if I get ALL the seeds and veins out and then slow roast them (about 45 mn or more) they have almost no heat at all - almost a sweet flavor.

GaDawg

Memphis,
Yep. I agree completely.
Chuck

Unknown

GBZee,
Interesting you said they were too hot. The one time I made them I was disappointed they were not hotter. My wife and I both tossed around some ideas like using jalapeno cheese instead of cream cheese but never got around to trying ABT’s again. Then, this week, someone mentioned habanero jelly with cream cheese so I ordered some habanero jelly. I’ll try ABT’s again this week when the habanero jelly comes in. As we all know taste is a personal thing and I guess being from Cajun country I have acquired a taste for food with a little kick to it.[p]Marty

Bordello

LAD,
You could also try cutting/shredding some habanero and mixing it into your cream cheese of choice. [p]Whenever I buy some jalapeno's I am sure to buy at least a few habanero to go with them.[p]Regards,
New Bob

Unknown

GBZee,[p]What about pasilla peppers? Burn the skin on the stove, put them in a plastic bag for a bit while the steam. Then peel the skin, then stuff and grill.
You can find small ones if you look. I have never done this, but I don't see why it won't work. [p]Wingnut

glenn

GBZee,
I will put in my 2 cents worth
I dont use just plain cream cheese
I use a mixture of 8 ounces of sofened cream cheese and 8 ounces of shredded pepper jack seasond with 1/2 teaspoon of caynne and 1/2 teaspoon of ground cumin then I mix the cheese. I typicaly use pulled pork or barbque pulled pork for the meat. I cut the peppers in half length ways and remove the veins and seeds. I leave just a little of the pith at the stem end of the pepper so that it looks like a little boat.(Also makes the last bite have a little more heat than the rest of the abt)
In my neighbor hood jalepenos come in 3 colors green, red and black I find the black ones to be the mildest.
I put the meat in first then cover it with the cheese mixture (if you put the meat on last it will tend to be a little dry or overcooked) then wrap completly with bacon,
stretch the bacon as you wrap like an ace bandage starting at the back and wraping toward the front.
(the thin sliced bacon works best) I never use tooth picks, but some folks do.
I do mine direct on a raised grid at 300/350 untill the bacon is done( about 20 /25 minutes )also be sure to place them on the grid cheese side up.makes a mess if you let em turn over.
then I just remove the raised grid with the peppers sitll in place and let it all set for about 10 minutes to let the bacon crisp before I serve em.
I makem in batches of 50 (cause that is all my raised grid will hold) they never last more than a few minutes.
That my method and it seves me well.
Hope it helps
Glenn

BlueSmoke

GBZee,
Within the past couple of years, a "mild" jalapeno has appeared in the "specialty" section of larger supermarkets here in Denver. Sold in pint plastic containers, they are variously colored, some yellow, some green, some red. They are also significantly more expensive than "regular" jalapenos. I haven't tried them, so I can't comment on taste.[p]I haven't seen them for years, but you might also see if you can find "sweet" cherry peppers. They're about the right size for appetizers.[p]Ken

QBabe

LAD,[p]I was the one who mentioned the habanero jelly, but don't let the name fool you...the jelly isn't all that hot, it just gave it a sweet/spicy flavor to the cream cheese, but didn't add heat...[p]Tonia
:~)