Chile peppers give to us in so many ways, from fresh chiles, to pickled ones, roasted chiles, and dehydrated ones that get ground into powder—to dried ones reconstituted in liquid to make a fabulous sauce.
I was once gifted a large variety of chiles from a delightful lady I met at a book festival. She and her husband grow many, many varieties. I would venture to say they grow a larger assortment than anyone on the South Plains. And they do it all for fun.
I have really enjoyed a light orange jalapeno called Pumpkin Spice. Can you imagine that? And here I thought I could write a column in the month of October without mentioning pumpkin spice. But I’ll take it. This little chile pepper is mild in flavor and has a sweetness to it, although a little spicy. Just perfect, in my book.
I plan to try dehydrating paprika chiles, then grind them into a powder and try putting the powder into the smoker to create a smoky ground paprika. I’ll do something similar with the cayenne peppers.
I had a blast experimenting with this massive selection of chiles, and I am very grateful for the experience. There is a wild world of spicy flavor out there, just waiting for us to enjoy.
Jalapeno poppers get all the praise, and they are very deserving. What could be wrong with a cheese-stuffed pepper wrapped in bacon – or anything wrapped in bacon for that matter? But if you want to up your game, try selecting from various other types of chiles, like the ones in my book, “The Whole Enchilada.”
Enjoy food made fresh!
Chile Poppers
8 medium-size chiles 4 ounces cream cheese 2 tablespoons grated piloncillo sugar or equal amount of brown sugar (optional) 1/3 pound serrano ham, thinly sliced With gloved hands, rinse and pat chiles dry. Slice each one in half lengthwise. Remove seeds and membranes with a spoon or paring knife and discard.
Preheat oven to 425° F. Place chile halves cut-side up onto a baking sheet. Fill each one with cream cheese. Sprinkle a pinch or two of grated piloncillo or brown sugar on top of the cream cheese, if using.
Cut serrano ham slices into 1 inch strips, lengthwise. Wrap each stuffed chile half with a strip of serrano ham.
Bake for 15 minutes or until ham begins to brown and crisp. Leftovers can be stored in an airtight container in the refrigerator for up to a week. Reheat on a baking sheet in a 425° F oven for about 10 minutes.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
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