Nicely Spicy Snakkerel

Simple snack; a tasty accompaniment to some meals. Cheesy peppers. A kind of chips-n-queso dish without the chips. *heh*

Take some serano, jalapeno, habanero peppers: whatever you have on hand that suit your taste and preferred level of spiciness. Wash, slice lengthwise and place on a parchment-covered broiling pan. Cover well with shredded cheeses. I like a mix of Monterrey Jack, cheddar and Romano cheeses. Add spices and herbs to taste. (This is one of the few times the acrid flavor of garlic powder doesn’t put me off.)

Place under the broiler for 20-30 minutes. Depends on your peppers and your broiler, really; experiment.

Nom-nom. Make a bunch. Even if you cannot or do not plan to eat ’em all at once, leftovers wrap nicely in the parchment paper for keeping in the fridge for a short while and microwave up to tasty nom-nominess in a flash. DO watch out for outgassing from the microwaving, though. It can sting mucus membranes–eyes, lungs.

I’d include pictures, but the batches I make don’t usually seem last long enough for me to remember to get a camera out.