Jalapenos, red and green, originated in the Veracruz, Mexico town of Jalapa. Shoppers will find jalapenos in most areas of the Southwest, but they are grown mainly in Oaxaca and Chihuahua, Mexico, and Texas. They have become popular for adding heat and spice to Mexican dishes and stews. The green jalapeno can be served roasted and stuffed with cheese for an appetizer. The sweeter red jalapeno is also roasted for soups, pickled for salsas and stews, or dried and smoked over mesquite wood.
Jalapenos Stuffed with Crab Meat
Preheat your oven to 400 degrees Fahrenheit.
Slice open one side of the peppers. Remove all seeds and membranes.
Stuff with the crab meat; about 1 tsp. each.
Wrap each pepper with a strip of bacon and secure it with a toothpick.
Place the stuffed peppers on a lined cookie sheet and bake at 400 degrees Fahrenheit for about 20 to 25 minutes, or until the bacon is crisp, turning the peppers occasionally. Peppers are best when eaten hot.
Jalapeno Cream Cheese Poppers
Preheat your oven to 450 degrees Fahrenheit.
Halve your peppers lengthwise and clean of seeds and membrane.
Cut the bacon strips in half lengthwise, and then in half again.
Spread about 1 tbsp. of cream cheese inside each pepper and wrap each in a slice of bacon.
Place the peppers on a baking sheet with foil. Broil peppers in the oven for 15 minutes, or until the bacon strips are cooked.
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Kathryn Marmon began writing from New Mexico in 1983. Her articles have been published in "New Mexico Magazine" and small-town newspaper, the "Cibola County Beacon." She holds a Bachelor of Arts in English with a minor in journalism from the University of New Mexico.