Jalapeño Chile Poppers

This recipe is a little tedious, but I love the result. The recipe does say "pickled" AND "whole" jalapenos, but I have never used pickled jalapenos, only fresh ones. I cook them in the oven a little before, then cut the tops off (save them to put back on later) and cut out the membranes and seeds with a sharp knife. They are delicious!

Yummy and gooey and indulgent, but a little too spicy for my taste (of course I should have known better, working with jalapenos!) I would rather use the same cheese stuffing and breadcrumb coating on something less fiery, like button mushrooms.