Stuffed Jajapenos

These Stuffed Jalapenos
Are Hot (& Healthy)

stuffed jalapeno, beaverdamusa.com

Our stuffed jalapenos are low calorie, but they don’t taste like it!

This recipe is for the spicy food lover! It’s also a fairly easy one to do.

Here’s what you need:

  • 6 medium to large fresh jalapeno peppers
  • 3 pieces of reduced calorie string cheese
  • olive oil
  • ranch dressing

Here’s what you do:

  • Cut off the stem end of the jalapenos and hollow out the ribs and seeds. The heat is in the seeds, so the more seeds you leave in, the hotter they are going to be.
  • Rub olive oil on the outside of the peppers and roast them on a cookie sheet at 350 for 20 to 30 minutes, turning them about every 10 minutes. The skin should be dark green to black and the peppers themselves should be pliable.
  • Stuff with the cheese, filling the pepper entirely, but not letting any stick out beyond the opening.
  • Put back in the oven until the cheese melts and starts to ooze out — probably 6 to 8 minutes.
  • Serve with ranch dressing.

Fried Cheese Uglies

fried cheese recipe beaverdamusa.com

This is one of our most popular appetizers at The Beaver Dam. We call them Fried Cheese Uglies, because they sometimes come out ugly, but that doesn’t mean they aren’t just as yummy.

Here’s what you need:

  • 6 String cheese sticks, cut in half
  • ½ cup bread flour
  • 1 egg
  • Salt
  • Pepper
  • Olive oil
  • Parmesan cheese and marinara sauce

Here’s what you do:

  • Break an egg in a little bowl, add a splash of water and whisk to make an egg wash.
  • Pour the flour on waxed paper,  add salt and pepper to taste.
  • Roll the cheese in the flour, shaking off any excess.
  • Then dip them in the egg wash and let the excess drip off.
  • Roll it back in the flour again.
  • Put the cheese sticks in the freezer for 30 minutes. Now listen, this is important. Don’t forget them (like you would, right?). If they freeze too long, they won’t fry right.
  • After they’ve been in the freezer 20 minutes or so, put some olive oil in a cast iron skillet over medium high heat. When you put them in, you want them to fry pretty quickly so the cheese won’t melt and run out. That’s what makes them Uglies; and if you want them that way that’s okay.
  • Just turn them as they brown. When they’re done, drain them on a paper towel, move them to a plate, sprinkle some parmesan cheese and serve with marinara sauce.
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