Monday, January 31, 2011

Cornbread-Stuffed Jalapeno Poppers

Ingredients :
1 box cornbread mix
1 egg
1/3 cup milk
5 scallions, finely chopped
1 cup shredded cheddar cheese, divided
30 to 35 jalapeno peppers, cut in half lengthwise and seeds removed

Preparation :
Preheat oven to 400 deg F

In a medium bowl, prepare cornbread according to package directions.
Mix in the scallions and 3/4 cup cheese.

Set the pepper on a baking sheet, cut side-up. Fill each pepper with the
mix then top each with a sprinkle of the remaining cheese.

Bake until cooked through and golden on top about 15 minutes.

No comments:

Post a Comment