Wednesday, May 26, 2021

Buffalo Shredded Pork Stuffed Jalapenos with Celery and Blue Cheese Dressing & New Jalapeno Plant

~Many years ago~ when I started my stuffed jalapeno series for the blog, I simply doused chicken with hot sauce and baked some 'penos... These Buffalo Shredded Pork Stuffed Jalapenos call for just a couple more ingredients and are a very nice variation. Another thing I tried, notice the disposable tray? Yep, I cooked these on the grill:@) My pork was just some very inexpensive "pork cubes" I picked up at the supermarket and cooked in the Crock Pot until it reached shredable stage. Then froze it flat in a zip top bag, that way I could still break off only enough as I needed at one time.

While I love the flavor of jalapenos, I do like to clean mine well to tame a bit of the heat:

I added a new pepper to the planters this year,
Tricked You! They say it has all the jalapeno flavor but no heat, we'll see:@)

Shredded Pork Stuffed Jalapenos
Jalapenos, sliced in half lengthwise and cleaned-or leave the seeds in, you know your crowd
Enough pork to stuff the amount of peppers you have
Celery, small dice, about 1/4-1/3 as much as meat
Wing sauce, or hot sauce, your favorite brand-I used Frank's today
Blue cheese dressing for drizzle
Extra hot sauce for serving
  1. No real recipe here folks, just mix meat and celery with enough hot sauce to coat well and make wet. 
  2. Stuff peppers, place on tray and cover with foil. Bake on covered grill, medium heat, 15 minutes for firmer peppers, 20 minutes if you like them softer. I turned the tray half way.
  3. Drizzle with blue cheese dressing and serve with bottle of hot sauce on side.
Eat well and have a happy day:@)


  1. YUM!!! I'd take these with the heat, but Bill would definitely like these much better made with a coolapeno. They look delicious!!!

  2. Ooooh these sound so good! I like your idea of breaking off the pork as needed. Delicious!


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