Recipe by CountryLady
Did that name get your attention? These are actually stuffed jalapenos but different than other recipes on this site. The recipe by Fran Stephen was an award winner for appetizers that are great at the cottage - simple yet tasty! Prep time includes chilling.
Top Review by Kittencal@recipezazz
I prepared these in the morning and baked them in the evening. I used jalapeno that I had left from my summers crop, I doubled the recipe, and added in a bit of fresh minced garlic and increased the green onions slightly, I used dry breadcrumbs for this. I served them to guests at my home after an evening out, who could not get enough of them! I got rave reviews and they were enjoyed by everyone! Another winner Marg, thanks so much for posting, these are simply delicious!...Kitten:)
- 12 large jalapenos
- 1 1⁄2 cups sharp cheddar cheese, finely shredded
- 1⁄4 cup mayonnaise
- 1 green onion, finely chopped
- 1⁄2 tablespoon celery, finely chopped
- 1⁄2 teaspoon Worcestershire sauce
- 1 egg, beaten
- 1 cup breadcrumbs
Directions See How It's Made
- Cut the peppers in half lengthwise and remove seeds.
- Mix the cheese, mayo, onion, celery, and Worcestershire sauce together.
- Fill the peppers; press down on each top to flatten.
- Chill in the fridge for 20 minutes.
- Roll each pepper in the beaten egg, and then dredge in breadcrumbs to coat; place on a baking sheet.
- Bake at 350°F for 10 to 12 minute or until tops are slightly crisp.