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Always select fresh Jalapeno Peppers and fresh Apples without blemishes, bright in color, smooth skin, large in size. Remember to use some type of glove to protect your hands while cleaning peppers. Prepare peppers by removing stems, washing in cool water, placing in colander to allow drying. Cut in half, length wise. Use a small apple corer, a knife or a spoon works well, to remove all seeds and veins, creating bowls with the peppers. Wash apples and dry. Dice apples into small cubes about 1/4” to 3/8” in size. If you’re not immediately using, sprinkle with fruit fresh or lemon juice to prevent them from turning dark.
HOT APPLE PIE style jalapeno peppers
8 or 10 Jalapeno Peppers
3 or 4 Apples ( Mixed red and green ) Diced small, about 2 cups
1 to 2 tablespoon sugar
1 teaspoon cinnamon ( ground )
Salt to taste
Olive Oil ( use your drizzle bottle )
2 Pats of Butter
Tortilla chips ( Tostitos Brand White Corn Restaurant Style work well )
½ cup Whipped or non-dairy cream
Pre heat medium size sauce pan. Add butter, diced apples , and sugar; then cook over medium heat for about 2 minutes, stirring often; apples should be firm not mushy ; then set aside.
Pre heat your Pepper Griddle on the stove ( Electric, Gas, or Barbeque grill ) to Medium. Oil the griddle. Salt peppers then fill with cooked apples and place into pre-heated griddle for approximately 5 to 7 minutes until peppers have browned.
Arrange peppers on a plate of tortilla chips; then place remaining cooked apples in the center and top with whipped cream. Grate or sprinkle cinnamon over peppers.
Don’t forget to refill your griddle with additional peppers. One serving is never enough.

Recipe furnished by ( created by Kenny Orr )