I love hot food, and one of my favorite snacks when other heat-lovers are around is stuffed jalapeños. Couldn’t be easier: slice 2 or 3 jalapeño chiles in half lengthwise, pull out the seeds and veins, salt liberally ( helps keep the heat in check,) put a piece of good cheddar about 1/2 inch square and two inches long in each half, and bake at 425 until done or cook on a part of the grill that you’re not cooking something else on, being careful not to burn the jalapeños. Eat with fingers. This amount of cheese will overflow a bit, causing crisp cheese crust to form on the baking pan. Yum. It’s low-carb and suitable for ketogenic eaters.
One split pepper makes a good cook’s treat when you have things in the oven anyway, and if you have a willing sous-chef don’t forget to roast a second one.
Jalapeños are good for growing in the front yard because they are sturdy and attractive. They may need a little judicious staking to keep them upright. They can get hot as blazes. The longer they’re left on the plant, the hotter they get. 1 or 2 plants per person are plenty.