| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Italian |
Appetizers |
10 |
Servings |
INGREDIENTS
| 10 |
|
Fresh green and/or red jalapeno peppers; 2 1/2 – 3 in long |
| 1 |
c |
Shredded cheddar cheese; (8 oz.) |
| 4 |
oz |
Cream cheese; softened |
| 1/2 |
ts |
Dried Italian Seasoning |
| 1 |
|
Eggs |
| 1/8 |
c |
Milk |
| 1/2 |
c |
Flour; for dredging |
| 1/2 |
c |
Seasoned bread crumbs; or more |
INSTRUCTIONS
Set aside. Cut each pepper in half lengthwise. Remove seeds and membranes*.
When removing the stem, be sure to leave tops intact as to form a bowl.
Stir together cheddar cheese, cream cheese, and Italian seasoning in a
medium mixing bowl! Spoon some of the cheese mixture into each pepper half,
slightly mounding it. Beat together eggs and milk in a small mixing bowl.
Dip each pepper into flour mixture, then dip each pepper into egg mixture
and roll in bread crumbs! Shake off crumbs, then dip in egg and bread
crumbs one more time. Place pepper halves, filled side up, on a large
baking sheet covered with foil. Bake at 350 for 25-30 minutes or till
tender and heated through. Serve with guacamole or sour cream if desired.
Makes 20 poppers. If you should decide to deep fry, make sure poppers are
well chilled so the cheese doesn't ooze all over your fryer.
NOTES : These are very good! The "batter" using the bread crumbs is a bit
messy. Use a fork to spear peppers and dredge though the egg, flour and
bread crumbs accordingly. Also can be made a day ahead.
Recipe by: Pat Minotti (with some help from Mark Perkins)
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Nov
17, 1998, converted by MM_Buster v2.0l.
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