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| Preheat oven to 450°F. Pour 2T olive oil on a cookie sheet. Place the washed, whole jalapenos on the cookie sheet and roll them in the olive oil until evenly coated. Roast them in the 450°F oven for about 10 –15 minutes, about ½ way through the cooking time, turn the jalapenos. Finish them under the broiler if needed. Once roasted (skins bubbly and browned/burnt), remove them from the oven and let them cool. |
| In a small bowl, combine the crumbled blue and queso fresco cheeses. Then, take the cream cheese and pich off little chunks and combine them with the crumbled cheese. You can wet your fingertips; it will make it easier to break up the cream cheese. Combine the cheeses and set aside until the peppers are cooled. Once cooled, split them down the middle and remove seeds, if desired. The seeds are what make the peppers hot, so if you prefer a very hot pepper, leave them in. |
| Preheat the oven to 350°F. Gently spread open the jalapenos and evenly stuff all of the peppers with the cheese mixture (about 1 rounded tsp. each). Once they are stuffed, pull one side of the pepper up to cover the cheese and close the hole. Place on a cookie sheet and bake in the 350°F oven for 10 to 15 minutes, until hot. Remove and place on a serving dish using a spatula. Spoon the jelly or ham glaze over the middle of the peppers, just enough to cover them. Put it in your mouth. . . . |