On my 3rd revision of this recipe now. So far I've ditched baking it in the bread bowl in favor of a shallow casserole dish then transferring to a browned sourdough bowl. Also since I have no taste buds left I have upped the pepper count to 6 roasted, peeled & chopped jalapeños, 2 fresh chopped jalapeños & 2 roasted, peeled & chopped Poblano peppers along with 2-3 cloves minced garlic, 1/4 cup grated yellow onion (patted dry between paper towells) & 1/4 cup chopped green onions. For the truly ambitious, substitute 1-2 Habanero peppers. I also substitute 1/2 cup sour cream OR Greek yogurt for the mayo, nix the Parmesan cheese in favor of a 1/2 cup jack & "almost" a full 8oz. log of softened cream cheese & then add about a 1/4 cup of panko crumbs to to mixture to offset the additional moisture from the fresh peppers & onions & just bind everything together. I also find that panko crumbs, a few tablespoons of Durkee fried onions, dry jack cheese ( & yes, some cayenne pepper) quickly toasted with butter makes a really tasty topping.
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On my 3rd revision of this recipe now. So far I've ditched baking it in the bread bowl in...