MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bundt Pan Jalapeno Poppers
Categories: Chilies, Cheese, Dairy, Breads
Yield: 20 Servings

40 Fresh jalapeno peppers
8 oz Bag mexican 4-cheese blend,
- shredded
8 oz Bag pepperjack cheese,
- shredded
8 oz Package cream cheese,
- softened
1/2 c Sour cream
4 oz Can diced green chilies
1 ts Garlic powder
1/2 ts Kosher salt
1 tb Butter
1/3 c Panko breadcrumbs
1/2 ts Chilli spice mix

Set oven @ 375ºF/190ºC.

Slice the stems off of the jalapenos. Run the tip of a
knife around the inside of the pepper and scrape out the
seeds. Rinse to remove any remaining seeds. Place the
jalapenos cut sides up in a bundt pan.

In a medium bowl combine the shredded cheeses, cream
cheese, sour cream, diced green chiles and spices. Mix
with an electric mixer until thoroughly combined.
Transfer mixture to a 1-gallon zip-top bag. Cut off one
corner of the bag. Pipe mixture into peppers. Cover pan
with foil.

Bake for 45 minutes. Meanwhile in a small skillet melt
butter over medium heat. Add panko and chilli spice.
Cook, stirring often, until panic is lightly toasted.
Remove pan from oven. Remove foil and top peppers with
panko. Serve.

FROM THE TEST KITCHEN: Prepare recipe through step 2.
Cover and refrigerate up to 3 days before continuing as
directed in step 3.

Better Homes & Gardens | January 2017

MM Format by Dave Drum - 28 January 2017

Uncle Dirty Dave's Archives

MMMMM

... Cannibal Tip #102: First listen to sermon, THEN eat missionary.
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