1 - 8 oz. Block of Cream Cheese
1/2 Cup of Shredded Mexican Cheese Blend
Dash of Texas Pete Hot Sauce
1 Cup of Buffalo Ranch Dressing
Italian Bread Crumbs
1 - Kabob stick
1 - Sandwich bag
Cheeses need to be at room temperature. In a large mixing bowl, mix chicken, cream cheese, Mexican cheese blend, hot sauce and dressing.
Put on Gloves before doing this part. Prepare jalapenos by cutting off top and coring. Deseed each pepper with the tip of your knife. Punch a hole in the top of each pepper with a kabob stick.
|This is my manly man husband . . . using no gloves. I would not suggest this.|
Dip each pepper in milk, and then, roll in flour. Lay out on a baking pan and allow each to dry for 10 minutes. Then, do the entire process again. After 10 minutes of drying time, dip each pepper in milk, and then, roll in bread crumbs. Allow to dry for 5 minutes and repeat bread crumb process. After 5 minutes of drying time you can now freeze peppers or cook.
Depending on the size of your peppers, you may have filling left over. If so, just freeze and use later.
Bake a 350 degrees for 30 minutes or until golden brown.
Fry until golden brown.
These are worth the work. They are fabulous.