Over the weekend, our friends from the farm headed into the city for “Taco Night” at our place. We wanted something simple (Mark has been traveling frequently) so we wouldn’t have to think about the food, but instead just hang out and sip margaritas.
We served up both beef and venison versions — and the venison was such a hit that it went fast, leaving us with plenty of leftover beef taco meat.
That’s where Jalawhoppers come in.
Grab the leftover taco meat, cheese, jalapenos, and sour cream and meet me at the cutting board. The great thing about clean-out-the-fridge recipes, is that you just grab what you have and make it work. (no measuring — my husband would be so proud)
Pre-heat the oven to 350 degrees. Cut the stems off of the jalapenos, and slice them lengthwise. Using a spoon, scoop out the seeds and insides.
Line them up in an oven safe baking dish, then fill each one with your taco meat (you could also use chicken) and top them with cheese. 
Bake at 350 until cheese is melted and bubbly. (if your meat is pre-heated, this won’t take long) 
Add a dollop sour cream and serve them up with a smile.
A super simple appetizer or weeknight meal idea to use up your leftovers.
*Note: if you’d like softer jalapenos, you can do a quick “flash bath” in boiling water after cleaning out the insides, and before filling them with meat. If you like the peppers more firm, you can skip that step.
Serve with a margarita on the rocks! 🙂
Celiac in the City 