Peanut butter Stuffed Jalapeno Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Jar of creamy or crunchy peanut putter
Can of whole pickled jalapeno's - It is recommended to use Mexican product as the
California companies use too much water in the process. Not sure of the Texas
companies. I guess just check the ingredients and see the vinegar levels.
(optional) Major Grey's Chutney
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Directions: |
Directions:Carefully slice the pepper in half length wise, leaving the two halves connected at the stem end.
Using a spoon or knife seed and devein the peppers
Fill the halves with peanut butter and close
Chill and serve.
An option is to mix some Major Grey's Chutney to the peanut butter before stuffing to help reduce the heat for those wimps out there. |
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Personal
Notes: |
Personal
Notes: This receipt comes from "The Fort" restaurant in Denver
1 lb. pickled jalapeños (we prefer to pickle our own, however you can purchase FARO Jalapeno Peppers if you’re short on time)
¾ cup peanut butter (smooth or chunky)
2 tbsp. mango chutney
Slice the pickled jalapeños in half length-wise, leaving the two halves attached at the stem end. Using a knife or spoon, remove and discard the pepper seeds and ribs. In a small mixing bowl, combine the peanut butter and chutney. Stuff the chiles with the peanut butter mixture and press the halves back together. Arrange the stuff jalapeños on a platter and serve.
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