Difficulty: Easy - for beginners
Serves: 16 servings
â€¢1 package (3 ounces) cream cheese, softened
â€¢1/4 teaspoon ground cumin
â€¢2/3 cup shredded Monterey Jack cheese
â€¢1 teaspoon minced fresh cilantro
â€¢8 jalapeno peppers, halved lengthwise and seeded
â€¢1 egg, lightly beaten
â€¢3/4 cup cornflake crumbs
â€¢In a small bowl, beat cream cheese and cumin until smooth. Beat in Monterey Jack cheese and cilantro. Spoon into jalapeno halves.
â€¢ Place egg and cornflake crumbs in separate shallow bowls. Dip filling side of jalapenos in egg, then coat with crumbs.
â€¢ Place on a greased baking sheet with crumb side up. Bake at 350° for 25-30 minutes or until top is golden brown. Serve immediately. Yield: 16 appetizers.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.