If you 've ever planted jalapeno peppers in your garden, you know it doesn't take too much care other than water and sunshine. And with those sunny days comes an abundance of peppers. Have you every wondered what to do with all those peppers?
One of my favorite foods growing up was taco pizza. Going out to dinner was a treat ‘back in the day’ and I remember a couple of meals we all enjoyed ordering and one was taco pizza. I can see it now with the mounds of lettuce, tomato, and shredded cheddar cheese piled on top of a thick pizza crust loaded with taco meat, salsa and and jalapeno peppers. This recipe of taco pizza jalapeno poppers is my version of that memory.
10 - 15 jalapeno peppers (seeds and membrane removed)
½ lb. lean ground beef
½ onion (chopped)
Teaspoon chili powder
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
3 large Tablespoons cream cheese (softened)
Cup of crushed tomatoes
Shredded cheddar cheese
Dragon Sauce (combine these two ingredients)
2 tablespoons strawberry preserves
Teaspoon Frank’s Original Red Hot Sauce
Taco meat: Brown the hamburger along with the chopped onion. Go ahead and salt and pepper the meat while on the stove top. Once cooked, drain the grease. Add the meat back into the sauté pan and add the spices. Blend the spices with the hamburger meat then add the crushed tomatoes. Once the meat has cooled slightly, add the cream cheese.
Once your jalapenos have been sliced down the middle, seeds and membrane removed, place them on a cookie sheet lined with aluminum foil. Give each jalapeno a dollop of the Dragon Sauce and spread it throughout the jalapeno half.
After the taco meat has cooled, go ahead and add taco meat to each jalapeno. Be careful not to add too much. After the taco meat has been added, give each jalapeno half some shredded cheddar cheese. After the cheddar cheese, slice the grape-size tomatoes into thirds and top each popper.
Turn the oven on broil and cook for five minutes. Once you’ve taken out of the oven, it’s time to plate and serve.