Jalapeno Cucarachas Recipe - Allrecipes.com
  • READY IN 17 mins

Jalapeno Cucarachas

Recipe by  

"Spicy appetizers made from stuffed jalapeno or habanero peppers. Believe it or not, if cooked thoroughly, and if you remove the seeds, a person can even eat a whole habanero fixed this way. You might hop around a bit, but you'll survive, and the capsaicin rush is incredible!"

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Ingredients Edit and Save

Original recipe makes 12 appetizers Change Servings
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  • PREP

    10 mins
  • COOK

    7 mins
  • READY IN

    17 mins

Directions

  1. Slice off the stem ends of the jalapeno peppers, and carefully remove the seeds and white fibers with a small knife. Fill the pepper with cheese. Take one piece of salami, and cover the open end of the pepper with it. Fold it around, and secure with three toothpicks in a row (like the legs of an insect). The salami should keep the cheese from leaking out when grilling.
  2. Preheat on outdoor grill for high heat, and lightly oil the grate.
  3. Place the peppers legs side up on the hot grill. Turn occasionally after a minute or two as the meat begins to crisp up, and the skin on the peppers is starting to blister. When it is evenly browned the toothpicks will have turned black like six little legs sticking out - hence the name cucarachas. Allow the peppers to cool slightly, then remove toothpicks and enjoy!
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

This is similar to a recipe I use except I don't use any meat. To make it easier, try using string cheese. You just have to cut it to the lenght you need. And be sure to remove all of the seeds and the white vein parts. If not you'll feel like your mouth is on fire!

 
Most Helpful Critical Review
Nov 05, 2007

I will preface this review by admitting that I actually didn't get to taste these; my husband grilled them for a party. The guests who ate them said they were great. During the prep, I had a hard time getting the salami to cover up all of the cheese. I mixed a couple of tablespoons cream cheese in with shredded pepper jack for the filling, which helped it stay in the jalepeno. The toothpicks burned on the grill (not the recipe's fault, though). I think bacon instead of salami would work better for next time because it has a higher fat content and would be less likely to burn around the edges as the salami did. I'll update this if I actually get to taste one next time.

 

8 Ratings

Oct 17, 2004

try cream cheese and wrapped with bacon.

 
Jan 25, 2004

DEFINITELY A PARTY FAVE FROM NOW ON! These are INtense, but really fun. Of course, it turned into a "who can eat the most" contest!

 
Nov 12, 2008

These were liked. I would have liked them hotter, next time I will not scrape so much of the insides out. I found pepperjack sold in string cheese style and found this made them soo easy to prepare!UPDATE: So I have made these a few more times and to spicen them up, I marinate my cheese in chipotle/adoba sauce - HOT!

 
Jul 03, 2005

I like to use recipes as inspiration. So I made a few changes to suit our tastes.I stuffed the jalepeno w/ pepper jack cheese to add extra bite, marinated the chicken in a blend of olive oil, balsamic vinegar, various spices and hot pepper sauces (we like it hot!), and wrapped them in bacon rather than salami. We have pan fried these and also grilled them, but think the best combination is to sear them on the stove top to seal in the juices and crisp up the bacon, then pop them into the oven to finish cooking. AWESOME AND TASTY! I give this 5 stars for a super inspiration recipe.

 
Jun 20, 2005

I liked this one. Only problem i was having was that my salami pieces just wouldn't wrap around the jalepeno so i could only get a piece to basically cover the opened end and part of the area around it....hmm i just may try the bacon idea. thanks for the inspiration to take this recipes many places.

 

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Nutrition

  • Calories
  • 105 kcal
  • 5%
  • Carbohydrates
  • 1.4 g
  • < 1%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 8.1 g
  • 13%
  • Fiber
  • 0.4 g
  • 1%
  • Protein
  • 6.6 g
  • 13%
  • Sodium
  • 327 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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