What makes a food devilable?
Because I would devil a glass of water if I could.
I’ve oogled over Trisha Yearwood’s Deviled Potatoes. And recently, learned about a deviled crab recipe that originated in the American south. I’m sure there’s a million versions. A food capable of holding in filling must be a requirement, but I gave my imagination ample space to run wild after that.
This wouldn’t cut it as a crowd-pleasing recipe – I don’t think. You can remove the seeds and membranes, and leave out the pickled jalapeno if you need to cut some of the burn, but you’re still chomping into a raw jalapeno.
An obvious alternative? Use the sweet, small tri-colored peppers you can usually get in bulk at any grocery store nowadays. If you want to go this route, just substitute the sweet peppers and nix the pickled jalapeno – the preparation instructions will remain the same, with an equally scrumptious outcome.
I’ve been contemplating new ideas for game day bites that can be made ahead of time and tossed on the coffee table. I’ve already made enough buffalo chicken dip in my life to fill a 10-foot hole in the ground.
But my boyfriend can’t tolerate spicy food, even in moderate amounts. I had purportedly added hot sauce to a dish, and after a minute of did-I-didn’t-I, we realized he was feeling heat from the black pepper that must’ve been a bit too freshly cracked.
I haven’t isolated a hard and fast rule as to what makes something deviled. One of my earlier blog posts for Tuna Nicoise Deviled Eggs recounts the history of the word deviled, which essentially meant anything heavily seasoned. Like the deviled egg, this recipe includes dairy ingredients, and presents itself halves-side-open.
Whether it’s the jalapenos or the sweet peppers that appeal to you, you aren’t going to disappoint your guests with a dairy-saturated cream cheese, cheddar cheese, and aromatic garlic filling.
And it’s about time I gave Buffalo Chicken Dip a much-deserved break.
I N G R E D I E N T S
- 10 jalapenos, all cut in half longwise, with half the peppers minced
- 1 / 2 block room temperature cream cheese
- 1 / 4 cup sharp cheddar cheese, grated finely
- 1 large clove garlic, finely minced or grated
- 1 pinch salt
- 1 pinch pepper
- 3 to 5 dashes Tabasco sauce
- 5 pepperoncinis, minced, for garnish
D I R E C T I O N S
- Plate 10 jalapeno halves, mincing the remaining jalapeno halves for including in the filling. Set aside while you prepare the rest of the ingredients.
- In a bowl, combine the minced jalapeno, cream cheese, cheddar cheese, garlic, salt, pepper, Tabasco sauce, and most of the pepperoncinis, reserving 3 to 4 minced tablespoons for garnish.
- Equally distribute the filling amongst the jalapeno halves, overfilling them a little bit. Top each half with the remaining pepperoncini.
- Pop the plate in the fridge to allow the peppers to chill.
- Serve within 2 hours, or the pepper flesh will begin to dry out and shrivel.