Prep 25 mins
Cook 30 mins
If you want extra heat add in cayenne pepper to taste, lower fat cheeses may be used if desired :)
- 12 fresh green jalapeno peppers (2-1/2 to 3inches long) or 12 red jalapeno chiles (2-1/2 to 3-inches long)
- 4 ounces shredded cheddar cheese
- 1 (3 ounce) package cream cheese, softened
- 1⁄2 teaspoon dried Italian seasoning, crushed
- 2 teaspoons fresh minced garlic (optional)
- 2 eggs
- 1 tablespoon milk or 1 tablespoon half-and-half
- 2⁄3 cup fine dry breadcrumb
- guacamole or sour cream, for garnish
- Cover a large baking sheet with foil; set aside.
- Cut each pepper in half lengthwise; remove the seeds and membranes (I always were plastic gloves for this, as the seeds are VERY hot, do not touch your eyes!).
- Stir together the cheddar cheese, cream cheese and Italian seasoning and fresh garlic in a medium mixing bowl.
- Spoon some of the cheese mixture into each pepper half.
- Beat together the eggs and milk in a small mixing bowl.
- Place the bread crumbs in a shallow bowl.
- Dip each pepper half into the egg mixture; and then roll in the crumbs to coat all sides.
- Place pepper halves (filled side up), on a prepared baking sheet.
- Bake at 325°F for 30 minutes, or until tender and heated through.
- Serve with guacamole or sour cream.
These are pretty good. We liked the texture with the mild flavor. We added bacon bits to the top and used italian seasoned bread crumbs. Toaster oven for 25 minutes. Nice - thanks a bunch for a different recipe to use.
I only made half a recipe since I only had 6 jalapenos left on my plant that were big enough to stuff! I followed the recipe exactly except I rolled my jalapenos in panko instead of bread crumbs... I made these to go along with another jalapeno appy and both were well received. I liked these better since I got more of the peppers in each bite, but the filling was quite rich for me. I think I would have liked more cream cheese and less cheddar, but that's my preference! Loved these dipped in Recipe #200268... Thanks for a great alternative to the deep fried delights!
ohhh yum. I halved the number of peppers since it was me alone, and i was a little afraid...that they would be to hot. They ARENT. perfect, yummy, just enough kick to them -next time i might add a little cayenne :) - cheesy, and wonderful with sourcream. Anyone who thinks that it would be to spicy eating a whole jalapeno..dont worry, even kids could eat these!