|Allen's Stuffed Jalapeños|
12 Jalapeños (or however many your rack holds)
1 8 oz. Cream Cheese, softened
1 can Crab Meat, drained
2 teaspoons Louisiana Cajun Seasoning
1 pinch Kosher Salt
1 pinch Black Pepper
2 teaspoons Worchestershire Sauce
1 bunch of Garlic Chives, chopped from my urban garden
|Jalapeños are stuffed and ready to go in the oven|
Preheat oven to 350 degrees.
Wash Jalapeños, pat dry with paper towel. Remove top with a knife or corer and gently remove seeds. Take care not to touch your eyes. Wash your hands when you are done.
In a bowl, combine the rest of the ingredients by hand or with a spatula.
Place contents in a pastry bag or use a large ziploc bag and nip the tip with a scissor.
Put Jalapeños in a pepper roasting rack and stuff each one. I used Steven Raichlen Best of Barbecue Stainless Chili Pepper Roasting Rack and Corer Set I bought from Amazon and really like it. Place cookie sheet under the rack to avoid a mess in your oven.
Bake Jalapeños in oven for about 30 minutes or until they are roasted well and filling has a bubbly center.
Note: Jalapeños or whatever peppers you use should be chosen with size in mind when using a roasting rack.