Muy Caliente! Baked Pimento Cheese Stuffed Jalapenos!

This heat is savory sweet!  For the 3^rd day in the Ode to Pimento Cheese I decided to stuff fresh #jalapeño peppers with pimento cheese.  I had heard and read about this, but had not had the chance to try it.  The result: goodness gracious great balls of fire!

Turn up the heat by modifying the pimento cheese recipe just a bit.  Sub the green onions with freshly chopped jalapeño pepper.  Naturally this kicks it up a notch.  And, if you don’t use all of the pimento cheese with jalapeño, you can always add the rest to crackers, celery or your other favorite treat (sadly, I am out of Trefoils so I cannot give this a try).

Pre-heat oven to 350.

Line a baking sheet with aluminum foil.  Spray with cooking spray. 

Slice the jalapeno down the center.

Scoop out the seeds (be careful if you are sensitive – wear gloves).

Stuff the jalapeno with the pimento cheese.

Bake for 20 to 30 minutes or until the cheese is browned.

Remove from the oven, cool slightly and enjoy.

Note – should any cheese run over and bake onto the aluminum foil… scoop it off with a knife once it’s totally cool and enjoy!  It’s like a yummy cheese crisp!

This would make a perfect little appetizer, might even be better done on the grill!  Looking forward to harvesting a fresh crop of my own jalapeño peppers later in the season. 

Ole!