This dish is a hit as an appetizer or side dish any time of year.
Recipe and Photograph by Sara McCullen
10-12 large fresh jalapeno peppers
1 package cream cheese (at room temperature)
½ cup finely shredded cheddar cheese
½ cup cooked crumbled bacon
2-3 sliced scallions
¾ cup panko breadcrumbs
½ cup raspberry preserves
1 tablespoon Dijon mustard
1 tablespoon hot sauce
Preheat oven to 400°F. Slice jalapenos longways; scoop out and discard seeds. In a bowl, combine room temperature cream cheese, cheddar cheese, bacon and scallions. Combine, and, using fingers, scoop and fill peppers, also gently coating the outside of the peppers with a tiny bit of the cream cheese mixture. Dip the peppers into the breadcrumbs and coat outside with breadcrumbs. Roast peppers for about 20 minutes, or until golden brown.
While the peppers are roasting, combine raspberry preserves, Dijon mustard and hot sauce, and serve alongside peppers.