• Cooking Time:
  • Servings: 6
  • Preparation Time:



  • 1 c. sour cream
  • 1/2 c. bleu cheese
  • 1 tbsp. Worcestershire sauce
  • 2 tbsp. chives, minced
  • Jalapeno peppers, 18 large halved and de-seeded
  • 2 garlic cloves, smashed
  • 1 tbsp. salt
  • 1 tsp. sugar
  • Cider vinegar 1 and 1/2 cups
  • Boursin cheese 1/2 cup
  • Cream cheese 1/2 cup
  • Scallions, minced 3 tablespoons
  • Cheddar cheese, shredded 2 cups
  • Eggs, beaten well 4
  • Bread crumbs 3 cups


  • FOR THE DIPPING SAUCE: combine sour cream, bleu cheese, Worcestershire sauce, chives
  • FOR THE PICKLING: Jalapeno peppers, garlic cloves,1 tbsp. salt, 1 tsp. sugar, Cider vinegar
  • FOR THE FILLING: Boursin cheese, Cream cheese,
  • Scallions, Cheddar chees
  • BREADING MIXTURE: Eggs and Bread crumbs
  • FOR THE DIPPING SAUCE: Mix together all ingredients and set aside in the refrigerator.
  • FOR THE PICKLING: Bring the mixture to a boil, place the peppers in and set aside
  • until the peppers are cooled in the liquid.
  • FOR THE FILLING: Mix together all ingredients until soft.
  • FOR THE ASSEMBLY: Remove the peppers from the vinegar and drain. Place a finger
  • size piece of cheese mixture in half of the pepper.
  • Place another half of the pepper and press to seal. Dip in egg,
  • drain and roll in bread crumbs, back into egg then crumbs. Do this 3 times. Don't make the bread crumbs lumpy. Press to seal
  • the edges of the peppers. Let chill for 2 hours.
  • Just before kickoff. Heat 2 cups of oil in a deep skillet to a temperature of 350 degrees. Place the peppers a few at a time in
  • the hot oil and deep fry until just golden brown. Gently remove to paper towels.
  • Serve with the bleu cheese dip at once.

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