For a spicy and sweet appetizer, pick up a stuffed jalapeño and be sure to chase with a glass of milk.

Spicy foods are great. They are ideal for appetizers or finger food and even go well as a main course.

In this case, stuffed jalapeños are the best of both worlds. They combine spicy and fire-raising flavors with a sweet and juicy flavor of the filling.

A glass of milk helps bring a stop to spicy flavors, so be sure to bring a gallon when devouring these stuffed jalapeños.

This recipe is based from my own creation.

Stuffed Jalapeños

Servings: 8

Total cook time: 35 minutes

4 jalapeños, sliced in half

1 red onion, diced

4 tablespoons crushed pineapple

1 cup rice

2 teaspoons turmeric 

Pinch of salt, pepper

Pinch of cheddar cheese

4 strands lemon thyme leaves

Preheat oven to 425 F. Slice four jalapeños in half and spoon out the centers. Place on baking sheet and bake for 20 minutes.

Next, begin the filling. Boil 1 cup of rice and drain. Next, sauté diced onion and pineapple chunks until golden brown. Set aside.

Mix ingredients all together in bowl and mix thoroughly. Take leaves of lemon thyme and add into mix as well as two teaspoons of turmeric. Spoon out into the jalapeños until stuffed. Sprinkle cheddar cheese on four of the eight jalapeños and place back in oven for another 20 minutes. Allow to cool for 15 minutes. Serve as finger food with plenty of napkins.

Nothing hits the spot like a blast of spicy foods to set your mouth on fire. Luckily, this spicy dish is accompanied by a group of sweet flavors to help tone the raging fire down. Bring lots of milk to cool the spice, and serve at any party or gathering to keep guests ready for the main course.

Cody Powell-McClintick can be reached at [email protected]