Hey Ray, Try taking habs and cutting them in half....stuff them with a mixture of cream cheese and good old Wisconsin cheddar and a little bit of chives. After you've got them stuffed, wrap them with a half strip of bacon and secure with a toothpick. Bake at 425 degrees until bacon is done. We also do this with jalapenos for the wimps in my family. Add a case of good beer and a Packer game and hey,life don't get any better than this . :) Go Pack and Yearn For The Burn Baker R. >From: "twodnrth" <twodnrth@gte.net> >To: "Chet Bacon" <hcbacon@connix.com>, > "Chile-Heads Digest" <Chile-Heads@globalgarden.com> >Subject: Re: [CH] Fired up poppers >Date: Sun, 3 Jan 1999 14:41:51 -0600 >Reply-To: "twodnrth" <twodnrth@gte.net> > >Hey Chet-- > I did pretty close to what you did only I used orange and red habs for t= >he >outer pepper--It was a warm Christmas Eve for my family!! Some said they >were too darn hot--yet after a 12 pack of beer, many ate them----though t= >hey >more than likely paid for it the next day with that burning rectum >syndrome!! Oh well--If you're going to do it--go all the way!!!!! Have = >a >good one----- Ray in Wisconsin----Go Pack! >-----Original Message----- >From: Chet Bacon <hcbacon@connix.com> >To: Chile-Heads Digest <Chile-Heads@globalgarden.com> >Date: Sunday, January 03, 1999 2:30 PM >Subject: [CH] Fired up poppers > > >As it is raining to beat the band here in the Northeast and I am bored >so it is off to cook up something to warm up by.. here is the something >to break the boredom and add a surprising amount of heat to the kitchen. > >Jalape=F1o and Santa Fe Grande poppers fired up > >3-6 habaneros or more depending on how fired up you want things.. >12-18 Jalape=F1o >12-18 Santa Fe Grande yellows >1 pkg philly cheese >1 pkg Mascarpone cheese (BelGioioso is a good brand) >1 pkg of 6 cheese Zesty Mex (Sargento) for us lazy folks or grate-up >whatever you got kicking around >1 lb Monterey Jack w/Jalape=F1o >1 lb of feta cheese >1 container of sour cream for dipping > >I put the habs into the food processor - steel blade (no deep breathing) >- chop them up very fine unless you like surprises. >Grate the monterey jack and add the rest of the cheeses to the >processor.. mix well - this is your stuffing. > >Cut the Jalape=F1o and Santa Fe Grande yellows in half - de-seed >leave the stems on - if you are careful you can cut these in half as >well - they will be you handles for dipping >leave in the veins for more heat.. > >Stuff the halves with cheese - hab mix > >(method 1) >Take 2-4 eggs and scramble >cover the bottom of a dinner plate with Italian Bread crumbs >dip the stuffed peppers into the egg wash then cover with bread crumbs >bake in a 325 oven until cheese melts abt 20 minutes >dip and eat! > >(method 2) >take a package of pasta wrappers (azumaya is great) >make a triangle out of each wrapper by cutting diagonally >wrap the stuffed pepper stems toward top (widest) part of triangle >water helps to make the edges stick together >wrap them up like a baby in a blanket and bake till light brown >dip and eat! >-- > > >*-----------------------------------------------------------------* >* Chet Bacon KA1ILH | Okay, who put a * >* PO Box 284 | "stop payment" on my * >* Southington, CT 06489 | reality check? * >* E-Mail: | Homepage: * >* hcbacon@connix.com | http://www.connix.com/~hcbacon * >* cbacon@connix.com(work) | http://www.connix.com/~cbacon (work) * >*-----------------------------------------------------------------* >* Adopt a Doberman Help end puppy mills! www.dru.org * >*-----------------------------------------------------------------* > > > ______________________________________________________ Get Your Private, Free Email at http://www.hotmail.com