HealthNotes

Picadillo-Stuffed Jalapeño Peppers

• From: The Beef Checkoff

Ingredients

• 8 oz ground beef

• 1/2 cup finely chopped white onion

• 1/2 tsp salt

• 1/2 cup drained canned diced tomatoes

• 1/3 cup finely chopped carrots

• 1/3 cup raisins

• 1/4 cup coarsely chopped toasted blanched almonds

• 1 cup shredded Chihuahua cheese

• 24 large jalapeño peppers (1 to 1-1/2 ounces each)

• dairy sour cream (optional)

• lime wedges (optional)

This recipe calls for Chihuahua cheese, named for it's origin in Chihuahua Mexico. If you can't find it in your local supermarket, use any soft cow's cheese for delicious results.

Directions

• Heat large nonstick skillet over medium heat until hot. Add ground beef and onion; cook 8 to 10 minutes, breaking beef into small crumbles and stirring occasionally. Pour off drippings; season with salt.
• Stir in tomatoes, carrots, raisins and almonds. Cover and cook 8 to 10 minutes or until carrots are tender, stirring occasionally. Remove from heat; cool slightly. Stir in 1/2 cup cheese. Set aside.
• Heat oven to 350°F. Cut slit lengthwise down 1 side of each jalapeño to create pocket, leaving stem and tip intact. Make another small crosswise cut just below the stem to form T-shaped opening. Remove and discard seeds and membranes, if desired, being careful to keep peppers intact. Spoon generous 1 tablespoon beef mixture into pocket of each jalapeño. Place on metal baking sheet. Top each evenly with remaining 1/2 cup cheese.
• Bake in 350°F oven 30 to 35 minutes or until peppers are tender and cheese begins to brown. Garnish with sour cream and lime wedges, if desired.