Prep Time: 15 minutes
Cook Time: 5 minutes
Every time I make these, people want to know if they will be too hot. Personally, I love most anything hot. Once you remove the seeds and roast the jalapeños, they really become quite mild. The beauty of this recipe is that it truly only requires two ingredients and one pan…my kind of appetizer or side dish for Mexican night at your house!
- 8oz container of Big T Coastal Provisions Shrimp Dip
- 10 fresh jalapeños
- Skillet (cast iron preferrably)
- First, remember when working with jalapenos, don’t touch your eyes and make sure you thoroughly wash your hands after you handle them. You may even want to use rubber gloves if you are particularly sensitive.
- Slice the jalapenos lengthwise. If possible, slice the stem as well. It is not necessary, but it looks good! Using a knife, trim out all of the seeds and the veins.
- In a dry skillet on medium high heat (preferably a cast iron skillet if you have one), roast the peppers on both sides until they blister a bit, approximately 3-5 minutes each side. Let the peppers cool in the pan so that you can stuff them. (I leave my peppers in the skillet for less mess, but if you prefer, you can transfer them to a baking sheet.)
- While the peppers are cooling, pre-heat oven to HIGH on broil.
- Once cooled, stuff the peppers with Big T shrimp dip, as much or as little as you want, but around a tablespoon for each jalapeño half is good.
- Place the peppers under the broiler until they bubble up and brown. Resist the temptation to take them out as soon as the cheese melts. They are even better browned a bit!
- Serve warm on a platter or over Mexican rice with fresh tomatoes.