And then my jalapeno crop came in.
So today, I made a trial recipe of Spam Poppers. I did them inside on my cast iron grill pan, but they'd be great on an outdoor grill, or maybe even in a pie oven.
SPAM POPPERS
6 medium sized jalapeno peppers (about 3 1/2-4" long)
1 batch of filling
...3 oz. of Spam (any flavor--I used original)
...1 1/2 oz. of softened cream cheese
...1 tablespoon of dill pickle relish (or to taste)
...1 teaspoon spicy brown or Dijon mustard
- Clean and hollow out the jalapenos, removing all the seeds and the white parts that hold the seed core in. If making in a pie iron, slice off the stem end and then use an apple corer or small sharp knife to take out the seeds and pith. If using a regular grill, slice off the stem end and then slice them in half the long way. Clean the seeds and pith out with a melon baller, spoon or sharp knife. Set aside.
- In a small bowl, coarsely mash the Spam with a fork. Mix in the softened cream cheese, pickle relish and mustard.
- Put a teaspoonful of filling into each jalapeno half, or two teaspoons into a whole pepper. Don't overfill them!
- If making in a pie iron: Place the whole peppers in an oiled pie oven and grill for four minutes, or until the pepper skins are charred and the filling is hot.
If making on a grill pan: Place the halves, pepper side down, on the hot grill. Cook for 3 minutes, rotating as needed to get the peppers charred all over. When the peppers are cooked through, flip them briefly to the filling side, and cook for 30 sec. to 1 minute, or until the filling is golden brown.
Serve warm. Makes 6 whole poppers, or 12 'halves.'
