INGREDIENTS:
Whole jalapeno peppers
Any variety creamy Havarti cheese
Chopped onions
Chopped cilantro
Proscuito
DIRECTIONS:
Cut off tops of jalapeno peppers
Core out centers of jalapenos
If you don't have a knife thin enough to core out and fillet the jalapenos whole, you can slide down one side to ease the scooping process.
Slice Havarti cheese into blocks that will fit into jalapenos
Microwave briefly to soften
Stuff cheese into jalapenos
You can add the cilantro or onion here for flavor
Place jalapenos on grilling rack to hold upright
Place on grill until skins show a slight blackening
I've used several other kinds of stuffing such as:
- Almond-covered port wine cheese balls. Use proscuito to wrap the cheese, and then smooth it out like a bullet before stuffing it into the jalapeno.
- Leftover thanksgiving turkey and stuffing
- Edam or some other soft swiss cheese
