Heidi’s Stuffed Jalapenos

(WBTV) - Recipe by Charlotte Culinary Expert, Heidi Billotto

Ingredients

• 12 local jalapenos, cut in half length wise, seeded and scraped clean (be sure the wear plastic gloves when you clean the peppers)
• 1 cup real cream cheese or make it local with Uno Alla Volta cottage cheese or Uno Alla Volta ricotta
• 1 cup shredded Ashe County Jack or Cheddar cheese (or for fun use 1 cup shredded Fading D Farm Water Buffalo cheese)
• 1 local egg
• Panko crumbs or coarse ground corn meal
• ¼ cup chopped cilantro leaves

Method

1. Clean peppers and arrange on a parchment paper lined baking sheet open side up.
2. Combine your choice of cheeses with 1 egg and blend well.
3. Stuff each of the jalapenos with some of cheese mixture. Top with panko crumbs or coarse corn meal.
4. Bake in a preheated 375 degree oven for 35 minutes.
5. Remove from the oven, cool just a bit and garnish with minced cilantro leaves or local microgreens.

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