Stuffed Jalapenos

Course : Appetizers
Serves: 4 - 6
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly
 

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 large egg -- beaten
1/2 cup bread crumbs -- fine
 

Preparation / 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 jajpenos 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 bakeing sheet. Bake in a 375* oven for 8 to 10 minutes or till heated throu g


Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Appetizers Recipes