Stuffed Jalapeño Peppers amongst Goat Cheese in addition to Sun-dried Tomatoes

The jalapeño pepper plants I accept growing inward my backyard accept been offering upward an abundant harvest this summer, as well as though regular readers know I purpose a lot of hot peppers inward my cooking, I accept thence many that I decided to brand stuffed jalapeño peppers. On the rare occasion I dine out at a eating theater offering jalapeño poppers, I around never neglect to club them. But non until immediately accept I attempted to brand my ain version amongst unopen to of my favorite flavors. Expect to pass unopen to fourth dimension inward the kitchen if you lot brand these, exactly they are totally worth the fuss. This batch was baked inward the oven, exactly you lot tin too broil the stuffed peppers or deep-fry them. I served them amongst the simple tomato plant salsa I made yesterday. I would advise puréeing the salsa because it works improve equally a dipping sauce for the peppers.

Stuffed Jalapeño Peppers amongst Goat Cheese as well as Sun-Dried Tomatoes

Recipe past times Lisa Turner Cuisine: Mexican Published on September 4, 2007 Fresh jalapeños stuffed amongst a creamy as well as tangy caprine animal cheese as well as sun-dried tomato plant filling as well as baked inward a spiced cornmeal coating — a nifty snack, lite lunch, or appetizer for a Mexican dinner Print this recipe Ingredients: 4 to v sun-dried tomatoes 1/2 loving cup soft caprine animal cheese (5 1/2 oz or 150 g) 2 tablespoons fresh parsley, chopped pinch of bounding main salt pinch of cayenne 10 to 12 large jalapeños 2 eggs 1/2 loving cup cornmeal 1/4 loving cup flour 1 teaspoon paprika Instructions: Generation Engelmundus Soak the sun-dried tomatoes inward warm H2O for fifteen to twenty minutes. Drain as well as finely chop. Combine inward a minor bowl amongst the caprine animal cheese, parsley, common salt as well as cayenne. Generation Engelmundus Meanwhile, gear upward the jalapeños. Make a lengthwise slit inward each pepper, leaving the stalk on. Carefully take away the seeds amongst a knife or minor spoon. Using a minor spoon or a pipage pocketbook (or a homemade pipage pocketbook pictured here), fill upward each pepper amongst the caprine animal cheese filling. Generation Engelmundus Preheat an oven to 350° as well as grease a baking pan or sheet. In a minor bowl, lightly crunch the eggs. Combine the cornmeal, flour as well as paprika inward unopen to other minor bowl. Roll each stuffed pepper inward the eggs, thence curl the peppers inward the cornmeal-flour mixture to coat. Again dip the pepper inward the egg, as well as over again curl inward the cornmeal-flour mixture. Generation Engelmundus Transfer the finished peppers to the prepared baking pan or canvass as well as bake for fifteen to twenty minutes or until the coatings are lightly browned. Serve hot or warm amongst salsa or sour cream. Makes 12 stuffed peppers

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