Jalapeno Poppers

Mix together:

1 cup grated cheddar cheese        

3 oz cream cheese                 

Dash Tobasco   

 Crushed garlic 

 (Optional: Monterey Jack cheese)  

Italian Seasoning                       

Basil                               

Lemon pepper               

Using rubber gloves, cut and seed peppers lengthwise. 

Fill with cream mixture. 

Dip in egg wash. 

Roll in bread crumbs and paprika. 

Place on cookie sheet, cut side up. 

Bake at 325F for 30 minutes or until cheese bubbles/melts.

These freeze well.

Don't ignore the rubber gloves or you will be sorry. 

If you do get the pepper juice on your skin, soaking in milk helps. 

If you get it in your eyes, you'll need to wash them out with water in an eye cup.