Ingredients
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12 fresh green jalapeno peppers (2-1/2 to 3inches long) or 12 red jalapeno chiles (2-1/2 to 3-inches long)
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4 ounces shredded cheddar cheese
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1 (3 ounce) package cream cheese, softened
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2 teaspoons fresh minced garlic
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2 eggs
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1 tablespoon milk or 1 tablespoon half-and-half
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2/3 cup fine dry breadcrumb
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guacamole or sour cream, for garnish
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1/2 teaspoon dried Italian seasoning, crushed
Instructions
- Cover a large baking sheet with foil; set aside.
- Cut each pepper in half lengthwise; remove the seeds and membranes (I always were plastic gloves for this, as the seeds are VERY hot, do not touch your eyes!).
- Stir together the cheddar cheese, cream cheese and Italian seasoning and fresh garlic in a medium mixing bowl.
- Spoon some of the cheese mixture into each pepper half.
- Beat together the eggs and milk in a small mixing bowl.
- Place the bread crumbs in a shallow bowl.
- Dip each pepper half into the egg mixture; and then roll in the crumbs to coat all sides.
- Place pepper halves (filled side up), on a prepared baking sheet.
- Bake at 325°F for 30 minutes, or until tender and heated through.
- Serve with guacamole or sour cream.