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Jewish Recipes --> Recipes --> Peppers --> Kosher Recipes --> Jalapeno Peppers

Jalapeno Poppers
Yield: 10 servings

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.

Jalapeno Peppers

 

Cooking Tips:   Jalapeņos will also grow all over the United States and Mexico. Jalapeņos are a little better adapted to growing well in more diverse areas.

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods