Just a few years ago, peppers started appearing on all kinds of restaurant appetizer menus. I have seen names such as Jalapeno Poppers, Rattlesnake Bites, and Stuffed Jalapenos. While I have not been a fan of extremely hot pepper foods, when I have tried these appetizers, I really liked all of them. They all have varying amounts of heat, but all good.
Last summer, a man from church offered us fresh banana peppers from his garden. Of course I gladly accepted and then decided to find a recipe to use them in. I came across a variation of this recipe that my family loved. While I used banana peppers which are much milder than jalapenos, I would love a little more heat, too. Feel free to use whatever pepper you have and like.
- 1 (8 ounce) package cream cheese, softened
- 1 (8 ounce) package shredded sharp Cheddar cheese
- 1/4 cup mayonnaise
- 15 fresh jalapeno peppers, halved lengthwise and seeded
- 2 eggs, beaten
- 1/2 tablespoon milk
- 1-1/2 cups crushed corn flake cereal
Preheat oven to 350 °F.
Lightly grease a baking sheet.
In a medium bowl, mix together cream cheese, sharp cheddar cheese and mayonnaise.
Stuff pepper halves with the mixture.
Whisk together eggs and milk in a small bowl.
Place crushed corn flake cereal in a separate small bowl.
Dip each stuffed pepper half into the egg and milk mixture, then roll in corn flake cereal to coat.
Arrange in a single layer on the prepared baking sheet.
Bake in the preheated oven for 30 minutes, or until filling is bubbly and lightly browned.