Recipe - Jalapeno And Onion Relish

3 Habaneros or more depending
on how fired up you want
things; up to 6
12 Jalapeño; up to 18
12 Santa Fe Grande yellows; up
to 18
1 pack Philly cheese
1 pack Mascarpone cheese;
(BelGioioso is a good
brand)
1 pack Sargento 6cheese Zesty Mex;
for us lazy folks or
grateup whatever you got
kicking around
1 pound Monterey Jack w/Jalapeño
1 pound Feta cheese
1 Container of sour cream for
dipping

I put the habs into the food processor steel blade (no deep breathing)
chop them up very fine unless you like surprises. Grate the monterey jack
and add the rest of the cheeses to the processor.. mix well this is your
stuffing.

Cut the Jalapeño and Santa Fe Grande yellows in half deseed leave the
stems on if you are careful you can cut these in half as well they will
be you handles for dipping leave in the veins for more heat..

Stuff the halves with cheese hab mix

(method 1) Take 24 eggs and scramble cover the bottom of a dinner plate
with Italian Bread crumbs dip the stuffed peppers into the egg wash then
cover with bread crumbs bake in a 325 oven until cheese melts abt 20
minutes dip and eat!

(method 2) take a package of pasta wrappers (azumaya is great) make a
triangle out of each wrapper by cutting diagonally wrap the stuffed pepper
stems toward top (widest) part of triangle water helps to make the edges
stick together wrap them up like a baby in a blanket and bake till light
brown dip and eat!

Posted to CHILEHEADS DIGEST by Chet Bacon hcbacon@connix.com on Jan 03,
1999, converted by MM_Buster v2.0l.