Ingredients
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6 ounces cream cheese
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3 ounces of shredded cheese (cheese of your choice or any mixture, I use 2 or more of the following parmesan, cheddar, colby, ric)
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progresso breadcrumbs
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1 clove pressed garlic
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1/2 ounce olive oil
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2 tablespoons finely chopped green onions
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1/2 teaspoon chopped cilantro
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12 slices pimientos, finely chopped
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3 pinches cayenne pepper (1tablespoon or to taste)
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1 ounce finely chopped mushroom
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2 -3 ounces of finely chopped cooked meat (crawfish,ground meat or sausage)
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queso sauce
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sour cream
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picante sauce
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18 fresh fresh jalapeno peppers
Instructions
- Halve the jalapenos leaving the stem attached, de-vein and seed them.
- Setting the halved jalapenos and bread crumbs aside, mix all of the other ingredients together.
- Take your mixture and completely fill the jalepeno cavities to their brim and set aside.
- Put bread crumbs on a flat plate.
- Take jalapeno halves, one at a time, and roll cheese side only in bread crumbs and place cheese/crumb side up on a baking pan Once completed if you like a thick crumb layer, you can repeat this step.
- If you do not intend to bake finished product skip the rolling part and just lightly sprinkle the top of the jalepenos with the bread crumbs.
- Bake at 350 for 15 minutes or until mixture starts to bubble.
- I like to refrigerate at least 1 hour prior to baking Sometimes I prepare the day before, cover and refrigerate.
- Serve warm, room temperature or chilled with any or all of the recommended sauces.