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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 appetizers 47g Recipe makes 12 appetizers) |
||
| Calories 122 | ||
| Calories from Fat 65 | (53%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.3g | 11% | |
| Saturated Fat 3.5g | 17% | |
| Monounsaturated Fat 2.0g | ||
| Polyunsaturated Fat 1.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 33mg | 11% | |
| Sodium 197mg | 8% | |
| Potassium 73mg | 2% | |
| Total Carbohydrate 8.8g | 2% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 1.5g | ||
| Protein 5.5g | 11% | |
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Ingredients
- 12 large jalapenos
- 1 1/2 cups sharp cheddar cheese, finely shredded
- 1/4 cup mayonnaise
- 1 green onion, finely chopped
- 1/2 tablespoon celery, finely chopped
- 1/2 teaspoon worcestershire sauce
- 1 egg, beaten
- 1 cup breadcrumbs
Directions
1
Cut the peppers in half lengthwise and remove seeds.2
Mix the cheese, mayo, onion, celery, and Worchester sauce together.3
Fill the peppers; press down on each top to flatten.4
Chill in the fridge for 20 minutes.5
Roll each pepper in the beaten egg, and then dredge in breadcrumbs to coat; place on a baking sheet.6
Bake at 350 degrees F for 10 to 12 minute or until tops are slightly crisp.
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- Course > Appetizers
- Course > Lunch/Snacks > Snacks
- Main Ingredient > Eggs/Dairy > Cheese
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Occasion > Dinner Party
- Occasion > Taste/Mood > Spicy
- Dietary > High in... > High Calcium
Featured Reviews for This Recipe
From: jackieblue
On Oct 21, 2005
Made these last night with regular ol' jalepenos from the garden. I had so much leftover cheese mixture that I also stuffed a bunch of cherry peppers. I stuck them in the fridge for 5 minutes and the freezer for about 10. My oven was at 350 and I had to cook them for maybe 25-30 minutes or so. I like them crisp, and the jalepeno had to bake more or they'd still be a tad too firey. I know because I tried one...ouch. They were delicious little flavor balls. The egg and bread crumb crisped up to a much nicer coating than I thought. I omitted the celery and used a large green onion. The more I ate, the more I wanted. Caution: addictive little suckers.
From: sugarpea
On Oct 17, 2005
These certainly deserve to be tried by more chefs - they're scrumptious and were marvelous starters at dinner tonight. I already had the oven on at 475° so I used that temperature for 10 minutes and it seemed to produce just the right finish. But then I was using 6" long jalapenos from the garden and I had chilled them in the frig for at least three hours. Outstanding, CountryLady.
From: KITTENCAL
On Oct 22, 2005
I prepared these in the morning and baked them in the evening. I used jalapeno that I had left from my summers crop, I doubled the recipe, and added in a bit of fresh minced garlic and increased the green onions slightly, I used dry breadcrumbs for this. I served them to guests at my home after an evening out, who could not get enough of them! I got rave reviews and they were enjoyed by everyone! Another winner Marg, thanks so much for posting, these are simply delicious!...Kitten
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