| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
|
1 |
servings |
INGREDIENTS
| 3 |
|
Habaneros or more depending on how fired up you want things; up to 6 |
| 12 |
|
Jalapeño; up to 18 |
| 12 |
|
Santa Fe Grande yellows; up to 18 |
| 1 |
pk |
Philly cheese |
| 1 |
pk |
Mascarpone cheese; (BelGioioso is a good brand) |
| 1 |
pk |
Sargento 6-cheese Zesty Mex; for us lazy folks or grate-up whatever you got kicking around |
| 1 |
lb |
Monterey Jack w/Jalapeño |
| 1 |
lb |
Feta cheese |
| 1 |
|
Container of sour cream for dipping |
INSTRUCTIONS
I put the habs into the food processor - steel blade (no deep breathing) -
chop them up very fine unless you like surprises. Grate the monterey jack
and add the rest of the cheeses to the processor.. mix well - this is your
stuffing.
Cut the Jalapeño and Santa Fe Grande yellows in half - de-seed leave the
stems on - if you are careful you can cut these in half as well - they will
be you handles for dipping leave in the veins for more heat..
Stuff the halves with cheese - hab mix
(method 1) Take 2-4 eggs and scramble cover the bottom of a dinner plate
with Italian Bread crumbs dip the stuffed peppers into the egg wash then
cover with bread crumbs bake in a 325 oven until cheese melts abt 20
minutes dip and eat!
(method 2) take a package of pasta wrappers (azumaya is great) make a
triangle out of each wrapper by cutting diagonally wrap the stuffed pepper
stems toward top (widest) part of triangle water helps to make the edges
stick together wrap them up like a baby in a blanket and bake till light
brown dip and eat!
Posted to CHILE-HEADS DIGEST by Chet Bacon <hcbacon@connix.com> on Jan 03,
1999, converted by MM_Buster v2.0l.
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