RECIPE: Rec: Cold Stuffed Jalapenos Con Huevos

RECIPE:
M

melissa-dallas

Well-known member
These are so good & different-the filling tastes very rich, but not really like eggs. I found the idea for them in an El Paso Junior League cookbook and modified it a lot from the original. I use fresh jalapenos instead of canned, no nuts, no paprika, no salad seasoning. I use a small clove of garlic put through a press and a little onion powder (doesn't get stronger on standing like fresh) and add a few tablespoons of parmesan. I think a little minced shrimp in the filling would be great too, or skip stuffing the peppers & just add some diced ones to the filling and use it as a spread.

As written in the cookbook:

One 1 lb. can of jalapenos, drained, split lengthwise, deveined.

One 8 oz. cream cheese

2 hard cooked eggs, completely mashed

1/2 tsp garlic salt

1/ cup chopped pecans

Mayo

1 tsp salad seasoning or paprika

Soak peppers in the fridge overnight in ice water if using canned. Beat cream cheese, eggs, garlic salt, pecans & salad seasoning. Add mayo to consistency of paste. Fill peppers, mounding slightly. Can be made a day ahead. I also like dipping the tops in finely shredded cheddar sometimes.

 
Stuffed Cha-Cha Crab Chiles-you may be interested in this -have had it on my to-try list forever:

STUFFED CHA-CHA CRAB CHILIES

List of Ingredients

Sauce:
12 tomatillos, husked and rinsed
1 small onion, quartered and peeled
6 medium garlic cloves, peeled
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 teaspoon Chipotle hot sauce
3 Tablespoons chopped fresh cilantro
3 Tablespoons fresh lime juice
1/2 teaspoon sea salt
1/2 cup cucumber, diced and seeded

Chilies:
6 large Poblano chili peppers
4 ounces goat cheese, mild and smooth type
3/4 Cup shredded Monterey jack cheese
12 ounces cooked crab meat

DIRECTIONS:

Sauce:

1. Place tomatillos, onions and garlic in a large heavy skillet. Heat over medium-high heat, turning often for 5 minutes. Tomatillos and onion should be slightly charred but still firm.

2. Transfer tomatillo mixture to a food processor and add cumin, cayenne, hot sauce, cilantro, lime juice and salt. Blend to a coarse puree.

3. Return mixture to skillet and keep warm while preparing the stuffed chilies.

Chilies:

1. Place chilies on a baking sheet and place under the broiler, turning a few times until all sides are charred. Place in a paper bag and seal. Set aside for 8 minutes.

2. While chilies are resting, in a medium bowl, blend the goat cheese, Monterey jack and crab meat. Set aside.

3. Peel chilies then cut a slit lengthwise down one side only and carefully remove seeds.

4. Stuff each chili with cheese mixture and place them cut side up on a baking sheet, gently pressing to seal.

5. Broil 6 to 8 minutes until cheese is melted and chilies are heated through.

6. Transfer to a serving plate and spoon sauce around the chilies.

Serves 6

Posted by Pokemom - ORB

 
Good quesion - who knows? Unfortunately, I can't get in touch with the poster to ask.

 
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