Wow! These are delicious........

Dear Gentle Readers,

My husband Walker and I have attended several social functions recently where he cooked his delicious stuffed jalapeño peppers, and boy did the guests vacuum them up! I'm not real interested in making my new blog a recipe resource, but so many people asked for his recipe we thought we might as well make it available here! After doing a quick bit of research on hot peppers, I found out that they have a host of medical uses and even show promise as something that may be useful in slowing down the growth of some prostate cancers, so I feel better that I'm not only entertaining you but giving you something that might improve your health at the same time!

Here goes.........

Walker's Stuffed Jalapeños

Ingredients:

Disposable surgical gloves

12 large, plump jalapeño peppers

2 8 oz. blocks of fat free cream cheese at room temperature

1 cup of shredded sharp cheddar cheese

3 Tablespoons powdered chicken bouillon

Black pepper

Chili powder

Before beginning, PUT ON THOSE GLOVES!. Handling peppers leaves a residue on your hands that will be most unpleasant for you the next time you touch your eyes, nose or other "tender" spot. If you forgot to buy the gloves, coat your hands with cooking oil prior to handling the peppers, then wash thoroughly with soap when through.

Wash and dry the peppers before cutting them. If you cut them under running water, some of the capsaicin, or heat, in the peppers will volatilize and make you cough. Avoid this by washing first then cutting them dry.

Slice the peppers longwise leaving half the stem on each piece. Using a small paring knife, remove the seeds and the white membranes. If you like hotter food, leave more of the white membrane. That is where a lot of the heat in the peppers resides.

In a bowl, thoroughly mix the two blocks of cream cheese, the cheddar cheese, the chicken bouillon and black pepper to taste.

Using a butter knife, spread the soft cheese mixture on each pepper half, filling the cavity and leaving a slight mound. Place on baking sheet. When finished, sprinkle chili powder on each piece as a zippy garnish. Oh yeah- now you can peel off those gloves!

Bake in 375^o oven for 20+/- minutes until peppers lose their bright green color and cheese mixture browns slightly.

Allow to cool a few minutes before removing to a serving tray as the cheese filling will be extra gooey when it is hot. Have cold milk available for your guests who aren't accustomed to eating hot peppers. Drinking milk will help cool the heat in their mouths whereas water, beer, etc. will actually intensify it!

Yield: 24 pepper halves

Calories: Who cares?

Preparation Time: Longer for slow people.