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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a pot of water to a boil, and par-boil the Jalapenos for 3-4 minutes. Drain. Cool. | 2. Cut a slit lengthwise along one side of each pepper, leaving the stem intact. | 3. Using a teaspoon / paring knife, carefully scrape out the core and seeds of each pepper. | 4. Now stuff the peppers with sticks of cheese. | 5. In a casserole dish, add the sliced tomatoes. | 6. Add the red onion. | 7. Add the white wine. Salt and pepper to taste. (proper seasoning - important). | 8. Place 8 oz. shredded Mozerella on top in the middle of the tomatoes and onion. | 9. Arrange the dozen peppers in a circle, or aside each other on top of the cheese. | 10. Add the remaining shredded cheese in the middle of the peppers in one large "pile". | 11. Season top with paprika lightly for additional color. | 12. Preheat oven to 350 degrees. Bake for approximately 25 minutes, until golden brown, and cheese is evenly melted. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
jalapeno pepper	10 -12			-	-	-	-
mozzarella cheese	8	ounces		734.8188	61.7339	30.7535	40.5284
monterey jack cheese	8	ounces		201.7333	0.0	44.88	1.1333
cabot cheddar	8	ounces	cut	201.7333	0.0	44.88	1.1333
tomato	2		sized cut	56.58	12.546	2.952	0.49200000000000005
purple onion	1/2	cup	diced	201.7333	0.0	44.88	1.1333
white wine	1/2	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.