Baked Cheddar-Stuffed Jalapenos

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  • 12 - 14 fresh green and/or red jalapeno peppers
  • 1 Cup shredded cheddar cheese (4 oz)
  • 3 oz cream cheese, softened
  • 1 tsp chili powder
  • 2 eggs
  • 1 T. milk
  • 1 cup dry fine bread crumbs


  1. 1. Line a baking sheet with foil, set aside. Cut each pepper in half lengthwise (do not remove stem), remove seeds and membranes, set aside.

  2. My note - I tried to cut them in half right through the stem so that each half would have a stem. They looked pretty that way and also each pepper had their own little handle!!

  3. 2. For filling, in a medium bowl, stir together cheddar cheese, cream cheese and chili powder. Spread some filling into each pepper half.

  4. My note - I packed it in and then leveled it off so that it wasn't heaping over the pepper. This is how it looked in the photo.

  5. 3. Preheat oven to 325. In a small bowl, combine eggs and milk, beat with a whisk. Place bread crumbs in a shallow dish. Dip each pepper half inot egg mixture, then roll in bread crumbs. Place pepper halves, filled sides up on the prepared baking sheet.

  6. 4. Bake about 25 minutes or until brown and heated through. Serve warm with sourcream, garnish with cilantro if desired. Makes 24 - 28 servings.

  7. Notes: Really, really good! Dad was amazed that I made them - though I bought them from the store. April 2010 - Still great!
June 2013

This recipe is a personal recipe added by karen92157 and has not been tested or endorsed by MyRecipes.

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