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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

CHEESE STUFFED PEPPERS Recipe

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This recipe for CHEESE STUFFED PEPPERS is from The Clay Family & Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
20- Jalapeno Peppers (Use latex gloves while working with hot peppers)
1/2-C Shredded Monterey Jack cheese (a little more if you like it cheesier)
1/2 -C shredded Cheddar Cheese (a little more if you like it cheesier)
4-Oz. Cream Cheese with chives and onion (room temp.)
¼- tsp. Ground Cumin
1-1/2 c all-purpose Flour
½ c Cornmeal
1- tsp. Salt
½- tsp. Baking powder
1-12 oz. can of beer or 1-1/2 C Milk
Cooking oil for deep frying

Directions:
Directions:
Make a t shaped cut in the Jalapeno and remove the seeds and membranes.
In a small bowl mix together the cheese, creamed cheese and cumin. Stuff all the peppers with about 2 tsp. in each pepper. Set aside.
In a medium bowl mix Flour, Cornmeal, salt and baking powder. Add the beer, beat until smooth.
Preheat the oven to 300’. In a cast iron skillet heat 2” of oil or a deep fryer @ 375”.
Dip the pepper into the batter and fry several at a time for 4 minutes or until golden brown.
Darin on paper towels. Put them in the oven to keep them worm while you cook the others.
Serve with your favorite salsa,
Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
30-45 MIN.
Personal Notes:
Personal Notes:
I LIKE TO CUT THE STEM OFF AND SCRAP OUT THE SEEDS WITH A DESEEDING TOOL AND STAND THEM UP ON A JALAPENO RACK. FILL THE AND PUT A SLICE OF BACON ON TOP AND SECURE IT WITH A TOOTHPICK.

 

 

 

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