Jalapeño and Santa Fe Grande poppers fired up
Recipe: Appetizer : 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 SnacksRated 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
3-6 habaneros or more depending on how fired up you want things..
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
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
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!
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!
"This recipe will give you two loaves of plain, sweet white bread that are quick and easy to make." - bdld
"Someone who made this recipe definitely knows a thing or two about good pizza! I've come across so many recipes that say they are pizza sauce when it's really some variant of marinara that you would put on pasta...they are not the same. This sauce is thick, robust, and full of flavor and based on the pizza I've had in New York, it is the real deal! My go to recipe from now on!" - dan w.
"This is a no-bake pudding dessert that's so quick and easy to make--everyone loves it. I always..." - mary48
"This is a standard recipe for Cordon Bleu, featuring stuffed chicken swimming in a creamy..." - tammy elliott
"This is the best sauce you will ever make! It's absolutely perfect!" - barbara m.
"Pretty good basic recipe. My changes make it much better" - sue k.