12 medium jalapenos, halved with seeds removed
1 red pepper, roasted with olive oil and chopped small
1 clove garlic, minced
1 shallot, chopped small
1 Tbsp olive oil
8 oz cream cheese
1 cup sharp cheddar, shredded thin
½ tsp cayenne pepper
½ tsp chili seasoning
2 eggs, beaten
2/3 cup panko bread crumbs
Preheat medium skillet on medium with olive oil. Add garlic and shallots to the pan when warm. Remove seeds and stems from red pepper and slice into 3 portions. Flatten with fingers and place inner side down on pan. Roast on med-low heat for ~5 minutes on each side until soft and slightly blackened. While red peppers are roasting, cut jalapenos in half and remove seeds from inside. Remove red peppers from pan and chop small.
Preheat oven to 350. Lightly oil baking sheet and set aside. In a medium bowl mix together cream cheese, sharp cheddar, cayenne, chili seasoning and garlic, shallots and red pepper from pan. Spoon mixture into jalapeno halves slightly above sliced edges.
In two separate bowls place eggs and breadcrumbs.
Dip each cheese filled jalapeno first into the egg and then into the breadcrumbs to coat thoroughly. Place on prepared baking sheet. Place baking sheet in the oven for 30 minutes or until soft and cheesy.
Serve warm with salsa, sour cream or honey butter for dipping.