Well, I think I underestimated how tired we would be after the Reach The Beach Relay. I was pooped all day! Still we were able to get some work done around the house and come 4:15 we headed over to Sean and Ashley’s to watch the Patriots game. The game was a bust, and after snacking for a few hours we were not in the mood for a big meal at home. That did not stop us from swinging by the farm to grab a small snack for later. Jalapeno poppers fit the bill! Coincidently, the drive home from Sean and Ashley’s passes right by the Farm so we swung in to harvest a few jalapeno peppers for our appetizer/snack-like dinner.
Recipe for tonight’s jalapeno poppers is as follows.
5 jalapeno peppers
1/4 cup cream cheese? roughly
1/4 cup shredded cheddar cheese? roughly
1/2 cup bread crumbs
1/2 cup milk?
1/2 cup flour
I first sliced the jalapeno peppers in half. Then seeded them. Set aside
Then mix the cream cheese and shredded cheddar cheese together in a small bowl.
Pour the milk in one small bowl and the flour in another small bowl.
Stuff the sliced peppers with the cheese mixture.
Then dip the stuffed peppers in the milk and then into the flour.
Let peppers dry for about 5 minutes
Then dip them back into the milk followed by dipping them into the bread crumbs.
Heat a large frying pan with butter.
Fry for about 2 minutes per side
We dipped our peppers into some premade marinara sauce.
I am not going to lie. The jalapenos were WAY too hot. This recipe was a good idea, but the peppers we grow at Hutchins Farm are really strong. I like things hot and spicy, but this took it to a whole new level! Time to indulge in some vanilla ice cream to kill the pain!
Henry witnessed it all, and decided not to beg for food when he saw my painful expression!
Have a great night.