Jalapeño and Santa Fe Grande poppers fired up

Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Nutrition facts:
240 calories
9 grams fat

Ingredients

3-6 habaneros or more depending on how fired up you want things..

12-18 Jalapeño

12-18 Santa Fe Grande yellows

1 pkg philly cheese

1 pkg Mascarpone cheese (BelGioioso is a good brand)

1 pkg of 6 cheese Zesty Mex (Sargento) for us lazy folks or grate-up whatever you got kicking around

1 lb Monterey Jack w/Jalapeño

1 lb of feta cheese

1 container of sour cream for dipping

Directions

I put the habs into the food processor - steel blade (no deep breathing) - - chop them up very fine unless you like surprises. Grate the monterey jack and add the rest of the cheeses to the processor.. mix well - this is your stuffing.

Cut the Jalapeño and Santa Fe Grande yellows in half - de-seed leave the stems on - if you are careful you can cut these in half as well - they will be you handles for dipping leave in the veins for more heat..
Stuff the halves with cheese - hab mix

(method 1)
Take 2-4 eggs and scramble cover the bottom of a dinner plate with Italian Bread crumbs dip the stuffed peppers into the egg wash then cover with bread crumbs bake in a 325 oven until cheese melts abt 20 minutes dip and eat!

(method 2)
Take a package of pasta wrappers (azumaya is great) make a triangle out of each wrapper by cutting diagonally wrap the stuffed pepper stems toward top (widest) part of triangle water helps to make the edges stick together wrap them up like a baby in a blanket and bake till light brown dip and eat!




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