- 10 jalapeño peppers
- 125 g light soft garlic-and-herb cheese, such as Boursin
- 1/3 cup (75 mL) shredded light Cheddar-style cheese
- 2 tbsp (30 mL) milk
- 2 tsp (10 mL) lemon juice
- 1/2 tsp (2 mL) dry mustard
- 1/4 tsp (1 mL) pepper
- 1/3 cup (75 mL) panko
- 1 tbsp (15 mL) olive oil
Wearing rubber gloves, cut jalapeños in half lengthwise; scrape out seeds and membranes, leaving stems intact.
Mash together garlic-and-herb cheese, Cheddar cheese, milk, lemon juice, dry mustard and pepper; spoon into pepper halves. Arrange on baking sheet.
Toss panko with oil until moistened; divide among peppers. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Bake in 375F (190C) oven until peppers are soft and panko is golden, about 40 minutes.
Source: Canadian Living Magazine, March 2014