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JALAPEŅO POPPERS
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| The original recipe comes from Rachel Ray |
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| Ingredients: |
12 large Jalapeņo peppers
2 oz Feta Cheese
4 oz cream cheese
4 oz shredded smoked pepper jack or other hot pepper cheese
a small handful of fresh cilantro, finely chopped
2 tablespoons, grated onion
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| Procedures: |
Preheat to 425o.
Cut 1/3 of each pepper off lengthwise and scoop out the seeds. Place on a baking sheet. If peppers do not sit flat on the baking sheet, slice a thin piece off the bottom of the pepper so it will not roll around.
Mash the feta, cream cheese, shredded cheese cilantro and onion together and stuff the peppers with the mixture.
Roast for 15-18 minutes or until the peppers are tender and the cheese is brown at the
edges and bubbly.
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| Notes: |
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2011-06-17: We made a batch for Sal and Kate. Even with the ribs and seeds removed, it was way too spicy. Poblano peppers are a
possibility.
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