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Meee: That is also a great idea. I see chefs on Food Network do that all the time but it hadn't dawned on me to try that. That cheese in a can is a good idea too, we'll have to try that. We really like cream cheese in ours so I have to split them to fill them but that is never a problem, the coating is. I think the trick is going to be taking the skin off first like you suggest or texturing it like Ripsaw suggested.
The frozen ones we buy used to have a great raspberry dipping sauce that came with them and then they stopped adding it. I just discovered Smuckers raspberry pancake syrup that works great. Such a strange combo but the jalapeno's and berry really complement each other and taste great.
Now I'm really curious how the companies that make the frozen ones do it, when you bite into them they still have their skins on. Hmm....
Ali
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