Baked Stuffed Jalapenos

Slightly addictive but very easy to make, these are a great appetizer or snack.  I discovered this recipe right after I'd finished canning 4 pints of pickled jalapeno slices and I realized I still had a half a pound of peppers I hadn't used.  This was the perfect use of a few.

The pepper bakes to a nice, soft but firm feel and the creamy cheese filling coupled with the Panko breadcrumbs adds great texture. The recipe is easily halved or doubled.  Another way that we like these, is to broil the pepper halves first, just until they start to brown, and then proceed with stuffing them.  This makes them a bit softer if you prefer a less crunchy pepper.  Also, if you're sensitive to peppers, wear gloves to cut and seed them.  If you're not, make sure you wash your hands well afterward........the pepper juice left on your hands is not fun when you rub your eye.

Baked Stuffed Jalapeno's
Source:  Recipe adapted from Where Women Cook Magazine
Makes 3 1/2 dozen

1 - 8oz. package cream cheese, softened
3/4 cup shredded Cheddar Jack Cheese
1/2 t. garlic salt
1/8 t. salt
20 jalapeno peppers, halved, de-veined and seeded
3/4 c. Panko bread crumbs {you can use another type, but these stay nice and crunchy}

Preheat oven to 350 degrees Fahrenheit.  Line a baking sheet with parchment paper or a silpat liner.

In a large bowl, mix together the cream cheese, shredded cheese, and the 2 salts.  Spoon 1-2 teaspoons of mixture into each pepper half and place on prepared baking sheet.  Once all jalapenos are prepared, sprinkle bread crumbs over all, pressing slightly.

Bake for 20-25 minutes, or until browned.  Serve warm.