The first thing you need on hand for this dish is the right tools. You will need a pair of rubber gloves and some sort of paint mask for cleaning the peppers. I use the kind of mask they use for toxic paint (like car paint or any other stinky stuff). This is one point that you do not want to try to be tough, if you don’t use the gloves and mask you will be sorry.
1 dozen jalapenos
1 8 oz package of cream cheese (use full fat or low fat, the non fat doesn’t work as well) softened
1/2 C grated sharp cheddar cheese
Egg Whites (I use the “fake eggs” in a carton – the ones that are supposed to be good for you) You can also use 1-2 whole eggs scrambled
Bread Crumbs – this can either be regular or flavored bread crumbs, panko crumbs, or corn flake crumbs. I like a combo of Italian bread crumbs and panko.
1. Cut jalapenos in half lengthwise.
2. Put on your mask and gloves (Do Not Skip This Step)
3. Under running water, use your thumb to scrape out all the seeds and ribs. The seeds and ribs hold most of the heat so this helps to make this dish more mild.
4. Mix together cream cheese and cheddar cheese (it’s ok to take off your mask and gloves at this point)
5. Evenly fill each pepper half with the cheese mixture
6. Prepare a baking sheet by covering with foil and give a quick spray of Pam or some other kind of non stick cooking spray. The foil makes for easy clean up.
7. Put your bread crumbs in one bowl and the eggs in another bowl
8. Dip the peppers first in the egg mixture, lift and let drain, then cover in the bread crumbs
9. Arrange in a single layer on cookie sheet.
10. Bake at 375 F for 15-17 min (until the cheese looks raised and bubbly, the crumbs look browned)
11. Let cool at least 5 min. Serve alone or with Ranch Dressing or Blue cheese dressing. – Enjoy.
by rebecca
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