I put the habs into the food processor - steel blade (no deep breathing)
- - chop them up very fine unless you like surprises.
Grate the monterey jack and add the rest of the cheeses to the
processor.. mix well - this is your stuffing.
Cut the Jalapeņo and Santa Fe Grande yellows in half - de-seed
leave the stems on - if you are careful you can cut these in half as
well - they will be you handles for dipping leave in the veins for more heat..
Stuff the halves with cheese - hab mix
Take 2-4 eggs and scramble cover the bottom of a dinner plate with Italian Bread crumbs
dip the stuffed peppers into the egg wash then cover with bread crumbs
bake in a 325 oven until cheese melts abt 20 minutes dip and eat!
Take a package of pasta wrappers (azumaya is great) make a triangle out of each wrapper by cutting diagonally
wrap the stuffed pepper stems toward top (widest) part of triangle water helps to make the edges stick together
wrap them up like a baby in a blanket and bake till light brown dip and eat!
From: Chet Bacon (Chile Head Mailing List)
Posted By: Chet Bacon, firstname.lastname@example.org
Post Date: Sun, 03 Jan 1999
*BACK TO APPETIZERS*