We found these spicy little numbers at the Portland Farmer's Market: two habanero plants (with little green peppers) for $2. Couldn't let that deal slip by. Put these babies in the ground, forgot about them for a while, came back and-Presto!-tasty fruit ready for harvesting. Exactly like raising kids.
Two by two, hands of blue: we washed, bisected, and seeded five peppers.
Then over-filled each half with a proprietary mixture of Tillamook sharp cheddar, cream cheese, bacon, cumin, and paprika.
Then breaded them with egg, flour, and breadcrumbs.
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