Jalapenos In Jinotepe

A trip to the market invariably means I walk home with lots of bags weighing me down, so I try to stick to my shopping list best I can. But when I passed these beautiful, big jalapeños I couldn't resist.

They were calling to me and I had to make a U turn (not easy in the crowded market). At 2 cords a piece (11 cents each), they weren't cheap, but once I stuff 'em and fry 'em, they'll be worth it (recipe below).

You know, all my friends and family think I live in a third world country. But when I can eat this good, their comments just make me smile. Little do they know!

Okay Alan, I know you said no more, but I'm a redhead and never listen to what I'm told, so here goes...

My favorite stuffing for peppers is Boursin cheese. It's easy to make, combine 8oz cream cheese, 2 cloves finely minced garlic, salt and pepper to your taste, a dash or two of garlic salt and about 1/4 cup finely minced green onion tops or chives. Let chill thoroughly before stuffing peppers. (This is awesome on crackers, too)

Make a slit along one side of the pepper, about 2 inches in length. Carefully remove innards through this slit. Rinse pepper and stuff with 1 to 2 Tbsp Boursin cheese. Roll in salted flour, dip in eggs seasoned with a little hot sauce, then back in flour and once more in egg mixture.

Roll peppers in your favorite breading, masa, crackers, panko, or beer batter, and fry for 1 to 2 minutes in 360F to 380F oil. Serve immediately with cold Toñas or some FDC.