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Billy J's Favorite Recipe For Weekend Picnics!

Who is "Billy J", he is my new friend along with "Pearl," "Guillaume" and "Charlie" are having so much fun at Picnic-Basket-Fun.com I just had to crash the party. You are not going to believe this so you really need to visit them for yourself. You see all of my new friends are puppet's!

They are putting together a terrific site full of fun things to do and some mighty good eating. "Billy J" has been gracious enough to allow me to us his favorite Stuffed Jalapeño recipe. So in his own words I'm going to get out of his way and let him tell you all about it...

By the way go visit 'cause "Billy J" and his puppet friends are going to show you how to cook and pack picnic baskets. Really!  Many Thanks to "Billy J" and my new friends.

Billy J's Stuffed Jalapenos

Stuffed-jalapenos are a real treat for adults if you like your picnics hot!

Stuffed-jalapenos are great with tuna fish filling. There is something about the tuna fish that masks the fire of the pepper. You will be able to eat more jalapenos then ever before, so make plenty. They will go fast!

Basic Ingredients jalapenos peppers
tuna fish stuffing
parmesan cheese
beer (optional)

The first thing you need to do for stuffed jalapenos is to make tuna fish. That’s what goes inside the peppers. Any recipe will do, but if want a really good one click Billy-Js Tuna Fish and see how easy it is to make your tuna fish great. Even a puppet can do it.

Once you have your tuna fish prepared, it’s time to prep the peppers. Any canned or bottled jalapenos will do. I like to buy them in a big plastic jar. That way you can easily save the ones you don’t use. Diced jalapenos comes in handy for so many different recipes.

Don’t buy fresh jalapenos they are just too hot for this recipe. Off course if you want to try it, go for it. It has never worked for me.

A mild tip, if you have the time. If you would like to take out some of the fire in the peppers and server a milder stuffed pepper. Soak the peppers in milk over night. It takes some of the hot oils out. But be sure to prep the peppers first. Cut them in half and remove the seeds.

Hot Tip! Wear gloves when handling the peppers. I don’t always do this but it is a good idea. The oils stay on your hands for hours, even after washing your hands. Rub you eyes or touch another part of your body and you will get into trouble fast.

Cut the peppers in half and remove the seeds. Stuff with tuna fish and sprinkle a little Parmesan cheese over the top. Serve with crackers. A beer goes good with this recipe, but the puppets don’t drink so I never serve it.

A beer goes good with stuffed-jalapenos, but the puppets never drink so I don't serve it.


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Stuffed Jalapenos

This recipe works equally well with Anaheim chili peppers. For best results, choose Anaheim peppers that are long and thin.

Capt'n Steve's Stuffed Jalapeños Tips

  • Pick out medium to large Jalapeños and roast them on a comal or gas grill until the skin blisters. Place in a plastic Ziploc freezer bag and allow them to sweat for about 20 minutes. When cool enough to handle, peel off the outer skin and make a long, thin slit down the side of the chile (don't cut it all the way from top to bottom), and carefully remove the seeds and veins inside.

  • Warning! Be sure to wear rubber gloves while handling and seeding the Jalapeños. Be extra careful not to rub your eyes after handling the peppers; they will burn! Trust me. The Jalapeño bite or heat comes from the capsaicin oil, a potent chemical that survives both the cooking and freezing processes. So don't hesitate to add Jalapeños to anything to spice it up. Removing the seeds and and the veins reduce the heat level of the chile due to reducing the amount of capsaicin.

  • FREEZE them after you coat them in the batter. Yes that is the secret to making great fried stuffed Jalapeños. Freezing allows the coating to set better and then when frying they will not fall apart. This technique works great with mushrooms, too. The breading holds much better as it bonds together and sets. Now if you are going to go to all of this trouble, double or triple your recipe. Then when you want to take a bunch out of the freezer you can deep-fry them without defrosting them. So remember make ahead and you can have "Jalapeño Poppers" anytime.

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