Cook the bacon slices until crispy, then break apart into large bits by hand. Slice the jalapenos in half lengthwise, or just cut off the stems. Hollow out the inside of the jalapeno, being sure to get as much of the white veins and seeds out as possible. Combine the cream cheese and Boursin cheese and warm just slightly until smooth and creamy. Fold in the cleaned crab meat, being very careful not to break up the large lumps of crab. Stuff each pepper as much as it will take, even overstuffing a little bit. Bake in a 425 degree oven until the crab and cheese mixture is bubbling and lightly browned, approximately 7-8 minutes. Top each one with bits of bacon and fresh chives just before serving.
The jalapenos can be cut in different ways. The stems can be removed, then the body of the peppers hollowed out and stuffed. They will need to be roasted in a special rack designed for roasting jalapenos vertically, which I prefer. The racks are easy to find online and make great serving pieces as well.
I’m not sure when I saw the first commercially available jalapeno roaster, but I’ve been stuffing and serving these types of appetizers ever since. It’s important to get all of the seeds and veins out first to tame down the heat of these famous little peppers, but there’s even a tool made for that on the market now, too called the jalapeno corer. This dish does work well when cooked in the oven, but can be even more fun if the roaster is placed right on top of an outdoor grill and cooked with the lid down until the peppers soften and the filling lightly bubbles.
- 12 jalapenos
- 8 ounces fresh lump crabmeat, picked through for shell pieces
- 3 ounces Boursin cheese
- 3 ounces cream cheese
- 3 slices bacon
- 1 tablespoon fresh chives, chopped
- pinch of kosher salt
- pinch of ground black pepper
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