Stuffed Jalapenos

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

Nutrition Facts:
240 calories
9 grams fat

Ingredients

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

Directions

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.

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Latest Reviews

"Why go to the Cheesecake Factory to get a taste of this favorite dessert when you can make your own cheesecake at home with this recipe?" - taliesen

"Having worked at St. Louis Bread Co. when they served this soup, there are two things you're missing from the soup. One ingredient that was key to the taste is dill weed. Also, they had some very tiny pieces of chicken in it to make it a little richer. Still, this is a good recipe." - jeff bloomer

"Has anyone replaced the cream cheese with anything else and maintained the taste? I don't like cheese (weird I know)." - dstewart21

"EAGLE BRAND(R) condensed milk makes this perfect pumpkin pie a delicious ending to a..." - stacy m. polcyn

"Followed the recipe, and it was the best roast ever. I served it to four fiends, and they all wanted the recipe. We made sandwiches two days later and had the same results, best flavor for a sandwich from a pot roast ever." - glen r.

"A delicious mashed sweet potato casserole with a crunchy pecan topping. Easy to make ahead,..." - kmb233

Happy cooking...