Cottage Canoes
- Ready In:
- 40mins
- Ingredients:
- 8
- Yields:
-
12 appetizers
ingredients
- 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
- 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.
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Reviews
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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:)
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Made these last night with regular ol' jalepenos from the garden. I had so much leftover cheese mixture that I also stuffed a bunch of cherry peppers. I stuck them in the fridge for 5 minutes and the freezer for about 10. My oven was at 350 and I had to cook them for maybe 25-30 minutes or so. I like them crisp, and the jalepeno had to bake more or they'd still be a tad too firey. I know because I tried one...ouch. They were delicious little flavor balls. The egg and bread crumb crisped up to a much nicer coating than I thought. I omitted the celery and used a large green onion. The more I ate, the more I wanted. Caution: addictive little suckers.
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These certainly deserve to be tried by more chefs - they're scrumptious and were marvelous starters at dinner tonight. I already had the oven on at 475° so I used that temperature for 10 minutes and it seemed to produce just the right finish. But then I was using 6" long jalapenos from the garden and I had chilled them in the frig for at least three hours. Outstanding, CountryLady.
RECIPE SUBMITTED BY
In the words of Tracy Byrd, "I'm from the country & I like it that way"!!
On May 1, 2008 my husband and I started a new adventure. We'll be living in a 37 foot RV while our new home is under construction. Its out in the country on a dead end dirt road with lots of trees. For the next 4 months or so, most meals will be cooked on the BBQ and life will be full of challenges!
We love spending quality time with our friends & family - especially the grandkids!! The photo is 4 generations - my 84 year old mother, myself, my daughter & my youngest granddaughter - taken at the end of 2006.
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