Great for the BBQ, but equally great popped in the oven, these spicy jalapeños are perfect for relaxed entertaining.
Jalapeños are considered mild to moderate in the Scoville chilli heat indicator scale, but they still have a very satisfying kick. In this recipe they are stuffed with minced beef – cream cheese can be used for a meatless version. They are also gluten free (check labels on creme fraiche and use a gluten free bread for the crumbs).
They can be completely made up and stored in the fridge for a couple of days, so ideal too if you want to get ahead and be organised. To serve as a starter just make a few more per guest.
10 green jalapeño chillies 200gms beef mince (there may be some left, depending on the size of the jalapeños) 1 medium onion, chopped 3 tbsp tomato puree 200 mls chicken stock 1 tsp ground cumin 1/2 tsp dried oregano 1/2 tsp paprika 1/2 tsp cinnamon Bay leaf Salt and pepper
Equal amounts of finely grated strong cheddar and creme fraiche, approx 3 tbsp of each Olive oil
Method Soften onion and brown the mince. Add the tomato puree and the spices.
Add the stock gradually, so that the mince doesn’t dry out as it cooks. It needs to gently bubble away for at least 30 minutes until the meat is soft, break up any pieces.
Halve the jalapeños and carefully remove all seeds and membrane (this is where a lot of the heat lurks). Leave some stalk on both halves to make them easier to pick up and eat. Brush with a little olive oil.
Fill with mince and top with creme fraiche/cheddar mix and store in the fridge until required.
When ready to serve, drizzle with a little olive oil and BBQ until they feel tender when prodded with a sharp knife (don’t let them get too soft or your guests won’t be able to pick them up).
Alternatively bake on a lightly greased baking sheet or oven proof dish for 15-20minutes (depending on size) at 190c.
Fill with a mix of softened onion, cream cheese and grated Parmesan. Top with breadcrumbs.