These are very messy to eat, even though considered finger-food, your hands will be filled with cheese!
A “re-invention” from a recipe I had tried at a friend’s house, these stuffed jalapeños are a huge hit. Make sure to use high quality ingredients especially for the blue cheese, crab meat and bacon. Try to get smoked bacon. Here in Wisconsin I buy Nueske Bacon.
6oz crab meat
1/2 cup blue cheese
8oz salmon cream cheese
1/4 cup shredded mozzarella cheese
8 slices of smoked bacon
- Make a longitudinal cut only on one side of each jalapeño.
- Remove all seeds from the jalapeños.
- In a bowl mix crab meat, blue cheese, cream cheese and shredded mozzarella.
- Stuff each jalapeño with the mixture.
- Wrap each stuffed jalapeño with a slice of bacon and put them in a oven safe deep dish.
- Put them in the oven at low broil for about 15 minutes.
- Serve while hot.
Did I say gizzards?
Yes I did and all I can say is that if you actually try them, you may be surprised that you will like them. This is a traditional Portuguese recipe that I grew up with and totally different from any gizzards I have had here in the States.
The trick is to let them boil in low temperature forever, this way they will be nice and tender. The first time I introduced this here in the States, we were living in Iowa. People’s first reaction was: what is this? Of course typical me I would say just try it. Some shun away from them, but most did try it. Surprisingly enough even though spicy, the children were the ones that liked the most (perhaps because they have no pre-conception of what gizzards actually were) and would end up fighting for the hearts!
If this is the first time ever trying them, try one along with some bread and make sure to add some of the juices/stock with it.
1 package of gizzards (chicken or turkey)
coarse sea salt
1tbsp olive oil
5 cloves of garlic finely minced
crushed chili peppers
- Wash the gizzards in cold water and cut them into small pieces.
- Place them in a pot filled with water and season with salt.
- Let them cook in low for about 2 hours or until very soft to the fork.
- Warm the olive oil in a skillet and sautee the garlic and chili peppers.
- Strain the gizzards (but keep the broth).
- Sautee the gizzards in the skillet at medium to high.
- Once they start browning add a little of the broth and serve with toothpicks.