Recipe by Jackie Smith
"Jalapeno peppers stuffed with cream cheese and coated with a spicy breadcrumb mixture are always a treat. Serve them hot with pepper jelly and sour cream."
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jalapeno peppers, seeded and halved
1/2 (8 ounce) package
cream cheese, softened
onion powder to taste
cornflakes cereal crumbs
oil for frying
Pretty good. The boiling unfortunately took all the spice and flavor out of the jalapenos, so I would recommend against it, or at least only boiling them for a few minutes.
These are tasty. They'd be better with fresh bacon bits mixed into the cheese. They're time-consuming to make, but disappear quickly from the table.
Please realize that when you boil jalapenos the steam creates a cloud of, basically, pepper spray. If you are sensitive to it, which we discovered I am, it will run out of not only the kitchen, but the rest of the house too. I will repeat this recipe, but not that step. Also, a cookie press with a narrow tip makes filling the peppers with the cream cheese super simple!
These are the best! I just took them to a Mexican dinner my Sunday School class had, and they were a huge hit!
the boiling made these very soft with no spice or kick..
These were awsome! I used Jalapenos from my garden. Next time I will make a bigger batch since it is a little time consumeing. I will make again and again!
* Percent Daily Values are based on a 2,000 calorie diet.
Stuffed Jalapenos II
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 320
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