Linda Skeens swept the culinary awards at last year’s Virginia-Kentucky District Fair, taking home more than 25 blue ribbons and going viral online. The 75-year-old great-grandmother from Appalachia followed up her victories by writing a cookbook, “Blue Ribbon Kitchen” (83 Press, $35), that shares her prize-winning and family-favorite recipes.
Last week, I wrote about her peanut butter fudge, but this week I want to revisit her book to spotlight a recipe for a savory dish. She wrote that her Cheese-Stuffed Jalapeños are great for outdoor entertaining, adding that the recipe takes “some work” but the results are worth the effort. Here is her take on cheese-meets-chilies.
Cheese-Stuffed Jalapeños
Makes 24
INGREDIENTS
Vegetable oil for greasing rimmed baking sheet
12 medium fresh jalapeño peppers
4 ounces cream cheese, softened
1 cup finely shredded mild Cheddar cheese
1/2 cup finely shredded pepper jack cheese
3/4 teaspoon Worcestershire sauce
2 strips bacon, cooked crisp and crumbled
DIRECTIONS
Heat oven to 400 degrees. Lightly grease a rimmed baking sheet with vegetable oil.
Cut jalapeños in half lengthwise. Remove seeds and membranes. Wash peppers in large bowl. Place them in a large saucepan and add water to cover. Bring to boil on high heat; boil for 5 minutes. Drain and rinse in cold water; set aside on paper towel.
In a bowl, beat cream cheese, cheeses and Worcestershire with a hand mixer on medium speed until well blended. Spoon about 2 teaspoons of mixture into each pepper half, sprinkle with bacon. Place cheese-side up on prepared baking sheet.
Bake oven until cheese is “good and melted,” 5 to 10 minutes.
— Linda Skeens, “Blue Ribbon Kitchen: Recipes & Tips from America’s Favorite County Fair Champion” (83 Press, $35)
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