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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 9 |
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These are amazingly mild stuffed jalapenos, but they are still quite full flavored. Ingredients:
1 lb fresh jalapeno pepper, halved lengthwise and seeded |
1 -2 cup milk (optional) |
1 (8 ounce) package cream cheese, at room temperature |
1 cup shredded sharp cheddar cheese, at room temperature (about 4 oz) |
1 cup shredded monterey jack cheese, at room temperature (about 4 oz) |
6 slices bacon, diced, fried crisp, and drained |
1/2 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1/4 teaspoon chili powder |
1/2 teaspoon garlic granules |
1/2 cup dry breadcrumbs (preferably japanese panko breadcrumbs) |
sour cream (optional) or ranch dressing (optional) or onion, dip for dipping (optional) |
Directions:
1. If you are NOT A HEAT-FREAK, you can tone down the jalapenos by soaking them in milk for about 15 minutes before stuffing, but this makes them real, real mild.
2. If you don’t mind a little warmth, just follow the rest of the recipe without soaking.
3. If you do soak them, rinse and blot the peppers dry before stuffing them.
4. WARNING: Wear rubber gloves when slicing and cleaning jalapeno peppers.
5. You can get real bad chemical burns if you don’t!
6. Do not touch your eyes or suck your thumb after preparing peppers until after you have washed your hands real well, even if you do wear rubber gloves.
7. In a mixing bowl, combine the cheeses, bacon, and seasonings, and mix well.
8. Stuff jalapeno halves generously with cheese mixture.
9. Roll tops in breadcrumbs, refrigerate for 10 minutes, and coat again with the breadcrumbs.
10. Place on a greased baking sheet, and bake, uncovered, in a preheated 300degF oven for 20 minutes for a spicy flavor, 30 minutes for medium flavor, or 40 minutes for mild.
11. Serve with dipping sauces of choice or just plain.
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