1/2 cup bread crumbs -- fine
Ancho; remove stem and seeds, soak for 20 minutes.
Meanwhile, make a cut in each jalapeno halfway through the stem end. Then make a slit down the length of pepper. This will make a T-shaped cut.
Remove the seeds and membranes.
In a large saucepan cook jalapenos in one cup water, uncovered, for 2 or 3 minutes or till just crisp-tender. Immediatey drain and rinse with cold water.
Drain; set aside. Drain ancho and finely chop. In a large skillet cook turkey, garlic, cumin, salt, and chopped ancho pepper till turkey is no longer pink.
Remove from heat; stir in cheese and cilantro. Using a small spoon, fill hollowed peppers with turkey mixture; lightly press peppers back into their original
shapes. Dip stuffed peppers into beaten eggs; roll in bread crumbs to coat. (For a thicker, crunchier crust, give peppers a second coating of egg and
bread crumbs. You'll need to increase the eggs to 4 and the bread crumbs to 1 cup.) Place on foil-lined baking sheet. Bake in a 375* oven for 8 to
10 minutes or till heated through.
NOTES : Make-ahead directions:
Prepare stuffed peppers as directed, but do not bake. Cover tightly in an airtight container and freeze up to 3 months. To serve, transfer frozen peppers
to a foil-lined baking sheet. Bake in a 350* oven for 25 minutes or till heated through.
