FRANKENSTEIN'S FINGERS

By ldelmas

Ingredients

• INGREDIENTS
• 12 to 14 fresh jalapeño peppers
• 6 tablespoons (6 ounces) light cream cheese, softened
• 1 1/2 cups crumbled Greek feta cheese
• 1/2 teaspoon finely chopped fresh oregano leaves
• 1/2 teaspoon garlic powder
• 2 large eggs
• 2 tablespoons buttermilk
• 1 cup panko crumbs, or fine dry breadcrumbs
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Preparation

Step 1

DIRECTIONS

Preheat the oven to 350°F. Lightly grease a baking sheet and set it aside. Cut each jalapeño pepper in half lengthwise, cut off the stem, and scrape out the seeds. Set aside the peppers and then rinse your knife and fingers.




In a medium bowl, cream together the cream cheese, feta cheese, oregano, and garlic powder. Set the bowl aside.




In a small bowl, beat together the eggs and the buttermilk and set the bowl aside. Pour the panko crumbs into a wide, shallow dish or plate. In a third shallow dish, combine the flour, salt, and pepper.

Spread about 1 tablespoon of the cheese mixture into the middle of each jalapeño half. Dredge the jalapeno half in the seasoned flour, dip it into the egg mixture, then dredge in the panko crumbs, pressing lightly so the crumbs coat the pepper all the way around. If the coating isn't sticking the first time, just repeat all three steps - flour, egg, crumbs -until you have a nice thick coating in place. Gently set the coated peppers, cut side up, on the prepared baking sheet. When you've dipped and coated every pepper, bake until the filling is bubbling and the crust is golden, about 40 minutes. (Start checking at about 30 minutes to make sure these don't overcook.)




Remove from the oven, allow to cool for 10 minutes, and serve while still warm