On 25 Apr 2005 05:01:52 -0700, "DaleW" > wrote:

>Not sure re cheese- definitely a stronger flavor than mozzarella. If I
>have to guess I'd say fontina and cheddar.
>
>I actually ate the poppers as an appetizer before the wine. But I'd go
>for a crisp white to cut through the frying. You know, most jalapeno's
>these days just aren't that hot- these weren't- and the cheese mutes
>what heat there is. Try a Gruner!

Ahh, you New Yawkers fiddling with chiles--it's a thing to behold.

The cheese could have been mozzarella, but more often in SW cuisine
(New Mexican or Tex-Mex), the cheese is jack. There is an authentic
Mexican cheese, but the name escapes me at the moment. It's a bit more
tart than jack, but the same consistency as mozzarella (except for the
fresh curd style of mozz.)

Use of an Italian cheese like fontina or an English such as cheddar
would be unusual although not unheard of for a stuffed jalapeno. Colby
is occasionally used in chile rellenos which are the big brother of
your poppers--made with poblanos.

The heat of the jalapeno is mitigated considerably by three factors,
first the removal of the seeds and membranes from the interior, second
the cooking, and third the cheese/breading (if used).

You've got to come down to God's country around Santa Fe/Taos and
taste what can be done with the entire panoply of chiles. (Or maybe
visit Rick Bayless' place in Chicago....)


Ed Rasimus
Fighter Pilot (USAF-Ret)
"When Thunder Rolled"
www.thunderchief.org
www.thundertales.blogspot.com