12 small jalapeno or habanero peppers
6 ounces monterey jack cheese, cubed
1 cup thinkly sliced hard salami
Slice off the stam ends of the peppers, and carefully remove the seeds and white fibers with a small knife. Fill the pepper with cheese. Take one piece of salami and cover the open end of the pepper with it. Fold it around and secure with three toothpices in a rose (like the legs of an insect). The salami should be keep the cheese from leaking out when grilling. Preheat grill for high heat, and lightly oil the grate. Place the peppers legs side up on the grill. Turn occasionally after a minute or two as the meat begins to crusp up and the skin on the peppers is starting to blister. When it is evenly browned the toothpicks will have turned black like six little legs sticking out-hence the name cucarachas. Allow the peppers to cool slightly then remove the toothpicks and enjoy.