Linda Skeens swept the culinary awards at last year’s Virginia-Kentucky District Fair, taking home more than 25 blue ribbons and going viral online. The 75-year-old great-grandmother from Appalachia, followed up her victories by writing a cookbook, “Blue Ribbon Kitchen” (83 Press); in the pages she shares her prize-winning and family-favorite recipes.
Last week I wrote about her peanut butter fudge, but this week I want to revisit her book to spotlight a recipe for a savory dish. She wrote that her Cheese-Stuffed Jalapeños are great for outdoor entertaining, adding that the recipe takes “some work” but the results are worth the effort. Here is her take on cheese-meets-chilies.
Cheese-Stuffed Jalapeños
Yield: 24
INGREDIENTS
Vegetable oil for greasing rimmed baking sheet
12 medium fresh jalapeño peppers
4 ounces cream cheese, softened
1 cup finely shredded mild Cheddar cheese
1/2 cup finely shredded pepper jack cheese
3/4 teaspoon Worcestershire sauce
2 strips of bacon, cook crisp and crumbled
Cook’s notes: Use caution when working with fresh chilies. Wash hands and work surface upon completion and do not touch face or eyes.
DIRECTIONS
1. Preheat oven to 400 degrees. Lightly grease a rimmed baking sheet with vegetable oil.
2. Cut jalapeños in half lengthwise. Remove seeds and membranes. Wash peppers in large bowl. Place them in a large saucepan and add water to cover. Bring to boil on high heat; boil for 5 minutes. Drain and rinse in cold water; set aside on paper towel.
3. In a bowl, beat cream cheese, cheeses, and Worcestershire with a hand mixer on medium speed until well blended. Spoon about 2 teaspoons of mixture into each pepper half, sprinkle with bacon. Place cheese-side up on prepared baking sheet.
4. Bake in preheated oven until cheese is “good and melted,” 5 to 10 minutes.
Source: “Blue Ribbon Kitchen: Recipes and Tips from America’s Favorite County Fair Champion” by Linda Skeens (83 Press)
Cooking question? Contact Cathy Thomas at [email protected]
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