I want to preface this post by saying, when you work with jalapeno where gloves! I sadly (and stupidly) did NOT know this and went ahead slicing up my jalapenos, taking out the seeds and ribs with my bare hands. I washed my hands several times, but never experienced any burning or pain so I didn’t think anything of it. So I was like, I guess I was right… they aren’t that hot to cause any issues! WRONG. A few hours later while I was at work I made a big mistake… I touched my eye. And ooooooooh shit did it burn! If any of you have contacts and use the hydrogen peroxide solution with the red tip and the warning that says “Do not put directly in eye”… that’s what it felt like.
I stopped touching anything that might burn, aka I was soooooooo careful when going to the bathroom, and figured it would go away soon. However, that night when I wasn’t doing anything except trying to get a good night’s sleep I started to notice more burning! I was getting pretty damn annoyed at this point and jumped out of bed to figure out how I could relieve my pain. There were all sorts of home remedies… rub your hands with Vaseline (check), wash your hands with dish soap (check), use a diluted bleach solution (check). So of course I tried them all! Then I went back to bed… 2 seconds later they were burning again! I turned to my boyfriend and tried to get him to help me.. and when he couldn’t I freaked out because my hands were STILL burning! Then I figured it was probably because of the diluted bleach solution… maybe I didn’t dilute it enough or I kept my hands in there for too long. So I looked up some home remedies for that too. I soaked my hands in cold milk for 10 minutes, went back to bed, woke up with burning hands and did it again then rinsed my hands in cold water for as long as I could stand. My hands still tingled when I went to bed, but when I woke up they weren’t nearly as bad as they were before. So………. the whole purpose of this story is to warn you to WEAR GLOVES WHEN WORKING WITH JALAPENOS! Don’t make my dumb mistake.
Although I suffered a bit to make this dish, the outcome was amazing! The pasta tasted just like jalapeno poppers! The bacon on top added a nice crunch and some extra flavor. Next time I make this though I’m going to finish it off in the oven with toasted bread crumbs on top to emulate a fried jalapeno popper. I hope you enjoy this!
Time: takes about 30 minutes total
Servings: 8 (6 if you’re hungrier or a man 🙂 )
12 oz SmartTaste spaghetti
2 jalapeno peppers, halved and de-seeded (using gloves for crying out loud!)
8 oz + 2 Tbl 1/3 reduced fat cream cheese
1/4 cup (or more) skim milk
1/2 cup grated Parmesan cheese (or any other hard cheese you want)
1 tsp salt
1/4 tsp pepper
4 pieces turkey bacon (I like Butterball or Oscar Meyer, Jennie O doesn’t have enough fat in my opinion)
First, start cooking the pasta and make sure the water is salted (add salt AFTER the water is boiling). Then either grill your jalapeno halves or roast them in the oven (425 for about 15-20 minutes depending). I thought I would need more than 2 jalapenos for this dish… then I realized I’m weak when it comes to spicy food so I laid off, but if you want more of a kick feel free!
Once the peppers have a nice char on them, take your softened cream cheese, milk, Parmesan cheese, peppers, and seasonings and blend them together. Blend until… blended! Boom! Done 🙂
Crisp up your bacon (you can do 1/2 or 1 piece per serving, the nutrition information is for 1/2 a piece). Add the jalapeno popper sauce to the cooked spaghetti and top with bacon crumbles!
Nutrition Information (8 servings):
Fat: 9g (4.7g saturated)