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Recipe Ingredients:
- 10 fresh
green and/or red jalapeno peppers, 2- 1/2
to 3 inches long
- 1 cup
shredded cheddar cheese (8 ounces)
- 4 ounces
cream cheese, softened
- 1/2
teaspoon dried Italian Seasoning
- 1 eggs
- 1/8 cup
milk
- 1/2 cup
flour, for dredging
- 1/2 cup
seasoned bread crumbs, or more
 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
degrees Fahrenheit 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. |
