Texas Land and Cattle-Style Stuffed Jalapenos

The original version of this recipe is on the menu at Texas Land and Cattle Co. as a yummy, deep-fried appetizer. I have cut the fat in these by using cooking spray, but fortunately, it didn't cut the flavor. Be warned, they are time consuming to make, but oh, so worth it!

• Ready In: 55 mins
• Serves: 8-12
• Yields: 24 2 or 3 halves per person

Ingredients

• 12  fresh jalapeno peppers
• 1 1⁄2 cups  mexican blend shredded cheese
• 4  slices bacon, fully cooked and crumbled
• 2  cups panko breadcrumbs
•  butter flavored  cooking spray

Directions

1. PREPARATION: Preheat oven to 425 degrees. Wearing gloves, slice peppers in half horizontally,completely remove seeds and ribs; set aside. Combine the cheese and the crumbled bacon in a small bowl; set aside. Put the Panko in a low-sided dish. Coat a cookie sheet (preferably stoneware) with cooking spray.
2. ASSEMBLY: In assembly-line style, arrange the peppers, cheese & bacon mixture and Panko. Spray the inside of each pepper, then stuff with about a tablespoon of the cheese mixture, then lightly spray the entire jalapeno again. Place in the Panko, press lightly to help crumbs adhere. Place on cookie sheet. Combine any leftover cheese mixture with leftover Panko and sprinkle over peppers on the cookie sheet. Spray lightly with cooking spray. Bake for 25 to 30 minutes, or until golden brown.