JALAPENO POPPERS

One of my favorite times of the year in the garden is late summer when the peppers begin to mature. I grow Italian Peppers, which I love to roast, Cayenne Peppers from which I make a fermented mash I use throughout the year and Jalapeno Peppers. All summer my kids are asking when the Jalapenos will be ready for making poppers. I grow El Jefe Jalapenos from Johnny's Selected Seeds. While I Prefer to grow open pollinated seeds in some cases the hybrids are so superior there is no choice. El Jefe is incredibly prolific, the peppers are large and they are completely devoid of netting.

Here is my Jalapeno Popper recipe;

Ingredients:

12-15 Jalapenos, stemmed, halved and seeded. Also remove as much of the white membrane as possible

8 oz cream cheese

8 oz grated Cheddar cheese

4 oz mayo

2 garlic cloves minced

2 scallions finely chopped

2 eggs

2 TBL milk

flour

Italian breadcrumbs

If you are afraid these might be too hot for your family soak the Jalapenos in water for about 15-20 minutes prior to making the poppers.

Mix the cream cheese, cheddar Cheese, mayo, garlic, and scallions together and place in a pastry bag. I don't have one so I make one by cutting the corner out of a zip lock bag. Beat the eggs and the milk together. In three separate bowls place some flour, the beaten eggs and then the breadcrumbs.

Squeeze a generous amount of the cheese mix into the cavity of each Jalapeno then roll it first in the flour, then the egg, and finally the breadcrumbs. Place the finished Jalapeno Poppers on lightly oiled baking sheet.

Bake at 350 degrees for 1/2 hour then enjoy!