Yep, it’s jalapeno time again.
Actually, I think it’s been way too long. I think Jalapeno Peach Ketchup was my last *Jalapeno* post.
Y’all know I have a serious love affair with them. Maybe I’m a jalaholic, but I don’t think there’s a J.A. meeting around here. Even if there was, I wouldn’t go.
You wouldn’t have it any other way and you know it. These are my Ham Wrapped Mac and Cheese Stuffed Jalapenos.
I don’t understand why I haven’t thought of this before now – stuffing jalapenos with macaroni and cheese. So, I tried them a few ways before settling on the whole ham wrapping business. The first time, I didn’t wrap them with anything at all. I baked them a crushed Ritz cracker topping and drizzled with a little butter. This was mainly for my daughter, because y’all know she refuses to eat any kind of meat. These were pretty good, but I definitely felt it needed something.
So then I wrapped them with pastrami. I LOVE pastrami and thought it would be awesome. They were good, but just not good enough. I’m not sure why, but it just didn’t make the cut.
Finally, I wrapped them with thinly sliced ham.
It’s almost like the ham was a little more salty than the pastrami, which is what I think they needed.
I love how brown and crispy the ham is around the edges. You don’t have to leave them in the oven as long as I did, but I like them like that. I’m one of those people that like my hot dogs burned. Don’t judge.
Also, the longer you let the peppers bake, the more tender they’ll be.
Here’s your printable-
Ingredients
- 8-10 jalapeno peppers
- 1 package macaroni and cheese (whatever is your favorite), cooked according to package directions
- 1/2 pound thinly sliced ham, cut into strips to fit the peppers
Instructions
- Preheat oven to 400 degrees and spray a cookie sheet with nonstick spray.
- Wash the peppers, then cut them in half vertically. Remove the seeds and ribs (unless you want real heat).
- Pour the mac and cheese onto a cutting board and roughly chop it so you don't have any big noodles. You want it to fit easily into the peppers.
- Spoon the pasta into the peppers and wrap with ham slices.
- Bake for 15-20 minutes, until a little bubbly and ham is brown and crispy.
- [xyz-ihs snippet="Swoop"]
This Post Has 4 Comments
These look amazing. I’m going to try them tonight.
These look so addicting! Oh my! Great job on the mesmerizing photography 🙂
Very creative! Looks wonderful. Ham works very well in applications like this. I wonder how thinly-sliced sandwich pepperoni would do? Too much heat contrast maybe?
I think pepperoni would work great!