Sunday, August 24, 2008

Some Like it Hot!

If you love to grow jalapenos, this recipe will please the pepper lovers in your family or dinner party. Strip all seeds for a milder pepper, but if you like it hot, leave in a seed or two. Warning: this is not a low-cal or low-fat dish.

Stuffed Jalapeno Peppers

12 fresh green jalapenos
1 c. shredded Cheddar cheese
3-oz. cream cheese, softened
1/2 t. dried Italian seasoning
2 eggs
1 T. milk
2/3 c. fine, dry, bread crumbs

Cover a large cookie sheet with aluminum foil. Set aside.

*** Using rubber gloves, cut each pepper in half lengthwise. Remove seeds and membranes. Stir together cheddar cheese, cream cheese, and Italian seasoning in bowl. Spoon small amount of cheese mixture into each pepper half.

Beat together eggs and milk in a small bowl. Place bread crumbs in a separate, shallow bowl. Dip each filled pepper in egg and then roll in bread crumbs.

Place peppers, filled side up, on prepared baking sheet. Bake at 350 degrees for 30 minutes or until tender and heated through.

This recipe was a finalist in the 2004 Incredible Edibles Cookbook, Advance Newspaper

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