[CH] Hi, Check this out.
Jeffries@southconn.com ("Jeffries@southconn.com")
Mon, 16 Feb 1998 18:15:28 -0800
Just saying Hi to you all.
* Exported from MasterCook *
Stuffed Jalapenos
Recipe By : B.H.D.
Serving Size : 12 Preparation Time :1:00
Categories : Appetizers Peppers
Poppers
Amount Measure Ingredient -- Preparation Method
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1 small ancho pepper -- dried
24 large jalapeno chile pepper -- fresh
4 ounces ground turkey -- raw
3 cloves garlic -- minced
1 teaspoon cumin -- ground
1/4 teaspoon salt
1 ounce cream cheese
1 tablespoon cilantro -- fresh
2 each egg -- beaten
1/2 cup bread crumbs -- fine
Ancho; remove stem and seeds, soak for 20 minutes.
Meanwhile, make a cut in each jalapeno halfway through the stem end. Then make a slit down the length of pepper. This will make a T-shaped cut. Remove the seeds and membranes.
In a large saucepan cook jajpenos in one cup water, uncovered, for 2 or 3 minutes or till just crisp-tender. Immediatey drain and rinse with cold water. Drain; set aside.
Drain ancho and finely chop. In a large skillet cook turkey, garlic, cumin, salt, and chopped ancho pepper till turkey is no longer pink.
Remove from heat; stir in cheese and cilantro. Using a small spoon, fill hollowed peppers with turkey mixture; lightly press peppers back into their original shapes. Dip stuffed peppers into beaten eggs; roll in bread crumbs to coat. (For a thicker, crunchier crust, give peppers a second coating of egg and bread crumbs. You'll need to increase the eggs to 4 and the bread crumbs to 1 cup.) Place on foil-lined bakeing sheet. Bake in a 375* oven for 8 to 10 minutes or till heated through.
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NOTES : Make-ahead directions:
Prepare stuffed peppers as directed, but do not bake. Cover tightly in an airtight container and freeze up to 3 months. To serve, transfer frozen peppers to a foil-lined baking sheet. Bake in a 350* oven for 25 minutes or till heated through.