I love my new house, despite the screaming toddler upstairs and the man who smokes and coughs his lungs up in the garden, it’s wonderful. However, there’s a much bigger problem than my neighbours phlegm…I now have an electric hob. I find it a mystifying and bamboozling piece of equipment, I mean how does one cook on such a thing? For a start, I should probably stop putting my hand on it to check if it’s hot (because it always is, despite taking 3 days to heat up). So, until I can learn to boil an egg successfully, I’m going to share something I made ages ago for Familes First Magazine.
These stuffed Jalapeños make the perfect starter or canapé for any Mexican feast. Surprisingly mild, these little babies ooze with cheesy goodness, what’s not to like?
Makes 20 / Hands on time 12 mins / Total time 25 mins / V Gf🌶
100g cream cheese
60g vegetarian mature cheddar, finely grated
½ red onion, finely chopped
Handful of fresh coriander chopped
2 garlic cloves, crushed
Juice of ½ lime
1 lime sliced into wedges to serve
Handful chopped chives to serve
1. Preheat your oven to 200°C/180°C fan/400°F/gas mark 6. Slice all the jalapeños in half and scrape out the seeds carefully with a teaspoon. Be careful not to damage the jalapeños boats. Put to one side.
2. In a bowl combine the cream cheese, grated cheddar, crushed garlic, sliced red onion, chopped coriander, a squeeze of lime and pinch of salt and pepper. Using a teaspoon fill your jalapeño boats and pop them on a couple of baking trays lined with baking paper.
3. Bake in the over until the top of the cheese is ever so slightly browned, around 12 minutes. Serve with lime wedges and topped with a sprinkle of freshly chopped chives.
If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.
V– Vegetarian Gf– Gluten free 🌶– Spicy