Tinkerbell peppers, cream cheese, jalepenos, cheddar.
Preparation: 30 minutes
When I was a teenager, my father worked for a gourmet food company which provided ultra posh frozen foods - people used to buy catering packs of beef wellington when having a dinner party. Their jalepeno poppers were my first experience of this Americanised version of the Mexican classic chile relleno. Any time I have had them since, my lingering impression has been greasy breadcrumbs, cheap cream cheese and jalepenos that have lost all their heat. Very sad. When I saw these adorable little Tinkerbell peppers, I knew that they'd be the perfect ingredient for me to reinvent the popper. Cool, creamy oozing cheese with a fiery bite contrasts wonderfully with these sweet, juicy peppers. Cheeky Tinkerbell would be very proud to be associated with these saucy minxes.
1) Slice the tops from the peppers (but do not discard) and remove the seeds.
2) Dice jalepenos, grate cheddar and stir into cream cheese at a ratio of two parts cheese and jalepeno to two parts cream cheese.
3) Pack tightly into the peppers and replace the lids. The cream cheese works as a sort of mortar and will seal the lid if you smooth a little around the join. Bake in the oven for 30 minutes on a medium heat, then serve hot. Magnificent.