"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Freezer-friendly Jalapeno Poppers Recipe

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This recipe for Freezer-friendly Jalapeno Poppers, by , is from Some of Marsha's Favorite Recipes, 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!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
• About 30 fairly large Jalapeno peppers
• two 8 oz blocks of cream cheese, softened
• about half an envelope of taco seasoning mix (or to taste)
• about half a block of Pepper Jack cheese (or cheese of your choice) grated or crumbled
• about 1 cup of milk
• 1 cup flour
• about 1 1/2 cups bread crumbs or panko crumbs

Directions:
Directions:
Slice jalapeno’s in half and remove seeds and membranes, using gloves.
Mix together the cream cheese, taco seasoning and grated cheese.
Fill the pepper halves with the cheese mixture.
Dip into the milk and roll in the flour. Let dry on cookie rack for about 10 minutes.
Dip into the milk again and roll in the bread crumbs.
Freeze in a single layer on a cookie sheet till frozen and then store in freezer safe container till ready to use.
To bake: Preheat oven to 425 degrees and bake for about 15 to 20 minutes till cheese is melty and bread crumbs are slightly browned and crisp.

Number Of Servings:
Number Of Servings:
60

 

 

 

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