Stuffed Jalapenos - 2

Recipe Ingredients

1 tablespoon	15ml	Ancho pepper - dried (small)
24 tablespoons	360ml	Jalapeno chile pepper - fresh (large)
4 oz	113g	Ground turkey - raw
3		Garlic - minced
1 teaspoon	5ml	Cumin - ground
1/4 teaspoon	1.3ml	Salt
1 oz	28g	Cream cheese
1 tablespoon	15ml	Cilantro - fresh
2		Egg - beaten
1/2 cup	73g / 2.6oz	Bread crumbs - fine

Recipe Instructions

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 jalapenos in one cup water, uncovered, for 2 or 3 minutes or until just crisp-tender.

Immediately 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 until 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 baking sheet. Bake in a 375F oven for 8 to 10 minutes or until heated through.

Source:
B.H.D.

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