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Sunday, September 15, 2013

Jalapeno stuffed with cream

  1. Halve the jalapenos and remove the seeds, leaving the stalks intact. 

2. I used a French cultured cream I like the taste of. (There is another recipe using cheese)

3. I stuffed the chilis with the cream, sprinkled some bread crumbs and baked till done (20 -30 mins at 375 F). It is a good idea to broil them the last 10 mins for a crunch.

Those who like Bacon, may wrap the jalapenos to make poppers

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