Every wished that those jalapeño poppers were way bigger? You're welcome.
Make these bad boys with the Coal Seared NY Strips and Elote, Links below!
Step 1) Carve stem and base of the stem out of pasilla pepper like you would a pumpkin, this will let you pull all the seeds out in one shot, and you’ll be putting the stem back on like a cork once you’ve stuffed the pepper.
Step 2) In a large bowl mix together the cream cheese, cheddar cheese, and diced jalapeños. If you want it really spicy you can keep the seeds in the jalapeños. Stuff the peppers with your cream cheese mixture, you don’t have to completely fill them, especially if they have very large hollow bodies. Or stuff it completely because you love cream cheese and it was sent by the gods of deliciousness. Place the top back on the pepper to hold in all that creamy, cheesy goodness.
Step 3) Light a pile of lump charcoal until completely ashed over. Spread out the coals and place the pepper directly on them. A minute or two a side is all you really need, you just want them to be blistered and blackened. Once roasted place each pepper in its own little tin foil cocoon and place back on the fire turning often until warmed all the way through, about 5 minutes.
The nice thing about these peppers is they are generous and don’t really overcook, so keep them on as long as you like, if they seem like they are getting squishy just take them off the heat and set aside.