Jalepenos and Anchovies

We planted a garden this year, the first time really for both of us and as we were at the garden center picking out just what exactly it was we were planning on planting, we hit a glitch.  You see, my darling husband, who does absolutely not, like spicy food, wanted to buy 5 jalapeno pepper plants.  At that very exact moment, I am planning on just what exactly I am going to do with the abundance of peppers that we are sure to produce a few months down the road.  I’m a planner.  He is thinking it would be fun to plant peppers, I am thinking about picking the peppers and producing something palatable and pleasing*.   So now we have come to perhaps our third pepper harvest and I HAVE found something that all of my peeps thoroughly do enjoy.  We call them poppers, although not the traditionally fried that are ubiquitously present on every chain restaurant menu from here to Shanghai.

My father in law advised me to wait to pick peppers until the skin develops a cracked texture.  

With only three ingredients, the recipe is delightfully simple and I will admit that even those who are sworn haters of anchovies really seem to like these.

Jalapenos

Cream Cheese - regular or light

Anchovies

Cut the jalapenos in half lengthwise and discard ribs and seeds - if they are really big cut in half again.  Smoosh a glob of cream cheese to cover the bottom of the pepper and top with a piece of anchovy.  Place on a prepared baking sheet.  Pop in a 350 oven for 30 minutes..... Enjoy

Happy Eating!!!