In spite of his Irish tendencies to worry and brood, R. B. pretends to think of himself as an upbeat guy who genuinely wants to like things. Even so, he’s given up on grilled shrimp-stuffed jalapeño peppers. It’s hard to cook a raw shrimp tucked inside a pepper unless the pepper is roasted to bitter death. Cheesy alligator snouts—broiled and blistered jalapeños with melted cheese—never disappoint. Broil or toaster-oven these treats and all they need as garnish is plenty of cold beer. Serve the broiled snouts as a conversation-starting appetizer, whole and hot from the oven, or sliced and set in little tortilla scoops. Serve them as a side to a Mexican feast paired with Cheater Carne Adovada Alinstante (page 56). Jalapeños are usually tolerably hot, although it’s impossible to know until you take a bite. Satisfy all your guests with a combination of hot green jalapeños and the mild mini red and yellow sweet bell peppers.
Recipe information
Yield
makes 12 peppers
Ingredients
Preparation
Step 1
HEAT the broiler. Slice each jalapeño lengthwise, leaving the stem on. If you like, remove the seeds and membranes with the handle of a teaspoon.
Step 2
SLICE the cheese to fit inside the peppers. Divide the cheese among the peppers and secure the pepper halves together with a toothpick.
Step 3
BROIL about 4 inches from the heat source to melt the cheese and lightly blister the pepper skin, about 10 minutes. Turn them occasionally with tongs.
Step 4
SERVE the snouts whole or slice them and serve on tortilla chips.
