Sunday, April 4, 2010

Jalepeno Popper Tacos


I was CRAVING spicy food the other day and bought a bag of jalapenos for a buck! I had a dream of jalapenos stuffed with garlicy cream cheese and broiled until they blister. Tucked into corn tortillas with crunchy cool radishes. I came up with this recipe experiment the other night, they were so good! But, man oh man, were they spicy. So spicy that Justin and I did not, could not, eat our fill.


But you should try them. :) Especially if you like spicy food. I may try the meal again, but with a milder pepper. This makes a huge amount, so invite some friends and ask them to bring some cold beer.  (Or skip the taco part and just eat the poppers. )


Jalapeno Popper Tacos

For poppers
1 lb jalapenos sliced in half lengthwise
1/2 of a package of light cream cheese
1 teaspoon cumin
2 cloves garlic
1/4 cup cilantro
1 teaspoon kosher salt

For tacos
corn tortillas
sliced radishes
1 lime, sliced into wedges
cilantro leaves
sliced cucumber
sour cream

1. After you slice the jalapenos in half lengthwise try to empty the halves of the seeds and cut out as much of the white veins inside. This is where most of the heat is located in the pepper. Keep the halves together, they will be easier to fill later.
2. In a food processor blend cream cheese, cumin, garlic, salt and cilantro until smooth. Taste and adjust seasonings (you may want it saltier).
3. Fill jalapenos with cream cheese mix. I used a small spoon and put a little in each half then squished together. Lay filled jalapenos on a baking sheet. You may have leftover filling. It is great on sandwiches the next day.
4. Turn  broiler to high. Roast peppers about 5 minutes, or until blistered and beginning to blacken. Turn jalapenos over and do the same on the other side. Some of the cheese will squeeze out. Don't worry too much about it.
5. While jalapenos are roasting fill a serving platter with sliced radishes, lime wedges, cilantro leaves, sliced cucumber and sour cream. Wrap corn tortillas in a clean towel and microwave for 1 minute.
6. When jalapenos are cooked wrap one or two into a corn tortilla. Top with veggies, a squeeze of lime juice and a dollop of sour cream. Watch out, they are addictive and SPICY!

3 comments:

  1. HOLY COW those look good. Printing this!

    Kelly

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  2. Yikes! Prob a little spicy for me:)

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  3. Oh that looks so incredible! I love jalapeno. Yum!

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