Great recipe for: Stuffed Jalapenos - 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
- 1 small ancho pepper -- dried
- 24 large jalapeno chile pepper -- fresh
- 4 ounces ground turkey -- raw
- 3 cloves garlic -- minced
- 1 teaspoon cumin -- ground
- 1/4 teaspoon salt
- 1 ounce cream cheese
- 1 tablespoon cilantro -- fresh
- 2 each egg -- beaten
- 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.
© Jim Catanich