Habanero and Jalapeno Poppers

Habanero and Jalapeno Poppers: bacon or vegetarian with epazote.

Habanero and Jalapeno Poppers: bacon or vegetarian with epazote

To keep New Year’s Eve hot, I prepared spicy poppers: some with the “traditional” jalapeno and some with the more adventurous habanero.

These may seem pretty straightforward to prepare (just take a bit of time), but I’ll give a few suggestions and tips, after having made them a few times.

Ingredients

Popper ingredients

Ingredients:

  • fresh jalapeno peppers, halved lengthwise, seeded, and deveined
  • fresh habanero peppers, halved lengthwise, seeded, and deveined
  • cream cheese, softened to near room temperature
  • bacon, strips cut to half length
  • epazote, dried & crushed
Halve, seed, and devein t

Halve, seed, and devein the peppers.

When preparing these on a broiler pan under the broiler, wrap the top of the pan in aluminum foil and cut slits in the foil (where the slits in the pan are) so that bacon grease will drain. Also, pour a half cup of water into the bottom of the pan to keep the drained fat from burning and be careful to not tip the pan.

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Add water to broiler pan to keep drained fat from burning.

Carefully fill the pepper halves with cream cheese, optionally wrap with bacon (tucking one end underneath, perhaps with the help of a knife tip, so they stay wrapped), and place them cheese-side down (at first) on the broiler pan.

Pepper halves filled with cream cheese

Pepper halves filled with cream cheese

Place them under the broiler and cook the bottom side of the poppers before the cheese melts.

Cook the bottom sides first so the cheese doesn't melt out.

Cook the bottom sides first so the cheese doesn’t melt out.

Once the bottoms are done, flip them upright with tongs and complete the cooking. I sprinkled the vegetarian poppers (without bacon) with epazote for a extra dash of flavor before it gives way to the heat.

Flip the peppers with tongs and complete the cooking under the broiler.

Flip the peppers with tongs and complete the cooking under the broiler.

Now you have a spicy appetizer for your parties, and one that intially tastes of cheese and bacon or spice, then after 20-30 seconds the heat kicks in nicely. :)

Vegetarian habanero and jalapeno poppers with cream cheese and epazote.

Vegetarian habanero and jalapeno poppers with cream cheese and epazote.

Even though some people that eat these poppers might think you’re trying to kill them, you’ll know you really love them.

Love people.Cook them tasty food.

Love people.
Cook them tasty food.

Happy new year to you all! Love people and cook them tasty food.

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Chicken and Egg Breakfast Nachos

Chicken and Egg Breakfast Nachos with pasilla salsa and jalapenos.

Chicken and Egg Breakfast Nachos with pasilla salsa and jalapenos.

Which came first, the chicken or the egg?
It was the egg. (Dinosaurs, the ancestors of the chicken, and many other animals layed eggs.)

This morning, I got up late (as usual), saw this beautiful snowy scene outside, and perused two generous online invitations to brunch this morning.  Hmm, shower, dress, find the shovel, … drive the 4×4 to one of these restaurants or just sit my ass on the couch? Guess which one won.

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My backyard with the first proper snowfall of the season

For this breakfast I boiled a couple fresh jalapenos, whipped up some scrambled eggs, stirred in some chipotle-seasoned pulled chicken; bell pepper and jalapeno strips (leftover from yesterday’s fajitas); and shredded cheddar.  Then I assembled the nachos on a plate with blue corn tortilla chips, topped with a pasilla salsa (the first I opened from the summertime canning) and a tender jalapeno.

Breakfast nachos on a wintery morning.

Breakfast nachos on a wintery morning.

A pleasant, if not lonely, breakfast on this beautiful wintery morning.
I even eased into the season with some holiday music.

I hope my friends fared as well with their brunches.