Cheese stuffed jalapenos

10 servings

Ingredients

Quantity Ingredient
6 ounces Sharp Cheddar, shredded
4 ounces Cream Cheese, softened
1 tablespoon Dry bread crumbs
½ cup Plain bread crumbs
20 Jalapenos, Canned not fresh
6 mediums Green onions, scallions
2 tablespoons Butter or Margerine

Directions

BASIC INGREDIENTS

ADD FOR BREADED STYLE

Combine the cheddar cheese, bread crumbs and green onions. Mix thouroughly. Add the softened cream cheese and stir quickly into a thick mass.

Caution: When working with Hot Peppers in quantity be sure to wear rubber gloves. You will regret it if you don't.

A). Unbreaded style.

to prepare the peppers, slit the side of each pepper length-wise and remove the seed pod and membrane. Leave the stem on the pepper to use as a handle. Stuff each pepper with the mxture and arrange in a glass baking dish. Just before serving, heat in a hot oven (350 degrees) until the cheese just starts to melt. Be careful not to let the cheese run out of the peppers. These have been a staple at our parties for years. Pepper lovers go crazy and even the less daring find them tasty, albiet SPICY. Makes about 20 to 24 peppers B). Oven Breaded Style.

Prepare these peppers by cutting each pepper in half and removing the seeds and membrane. Stuff each half with the cheese mixture and roll the cheese side of the pepper in bread crumbs. Arrange the peppers in a glass baking dish and brush lightly with butter or margerine.

Bake just before serving in a 375 degree oven until lightly browned.

Makes about 40.

These have a similar appearance to the poppers in the resturants and are easier than the unbreaded style to prepare. They are also easier to eat. Although these are very good, the unbreaded style is the tastiest. But then again I tend to be a purist.

Both styles can be prepared ahead of time and placed in the refrigerator. Great for parties.

Rod's Wild Recipes

Submitted By IAN HOARE On 10-22-95

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