Jalapeno & Cheese Heaven
England is under water. My golf course resembles a swamp and it’s been over three months since I’ve swung something called a golf club. Until that moment returns when I have worked out which end of the stick to hold again, my blog is venturing into new areas. For now I’ve abandoned the sodden shores of the UK for sun kissed Isle Maurice. Mauritius to you and I.
Before I share the joys of this paradise island on my next post … here’s a little spontaneous culinary delight I prepared this morning from memory after spotting a pack of Jalapeño Poppers at Chez Popo, the local supermarket across the road – delicious!
Jalapeño Poppers and Cheese Snack Attack
Slice one side of the Jalapeño chilli length ways – making a rectangular gap – leave the stalk.
Scoop out all the pips and what not – and don’t rub your eyes.
Add Tartare soft cheese into the cavity – already mixed with yummy herbs and garlic (it may be called by another name elsewhere but that’s what it’s called here).
If you’re feeling super adventurous (which I wasn’t) add grated Cheddar or Parmesan cheese to spice things up.
Sprinkle over a little cayenne pepper and Aromat seasoning.
Pop them on a tin foiled lined baking tray into the oven at 400 degrees fahrenheit for about 15-20 mins.
Bish, bash, bosh – get eating!
Golf mad chick does gourmet golf! On a broader basis clubs are going to have to quell rumblings of discontent from members unable to play the course by ensuring that clubhouses can offer members reasons to visit even when they cannot play. A more welcoming atmosphere and improved cuisine would certainly be a start so that members can take their friends for a drink, brunch or lunch. Let’s get those jalapeños out on the bar and improve the often dreary menus. Why go down to the pub on a Sunday if our golf club is seriously competing on both price and quality for food and drink?
Good point Killa, maybe I should become the in-house chef for the PGS?
Lovely recipe …. stay dry over there!
I love jalapeno !