Baked and Stuffed Jalapeños with Spicy Dipping Sauce

Chef Stephanie van Loon

24 Jalapenos, seeded

½ cup white cheddar

½ cup Swiss

½ cup fontina

½ cup Jack

½ cup Parmesan

Spicy Dipping Sauce

1 cup Mayo

1 cup sour cream

1t sambal (rooster sauce)

1t sirracha hot sauce

1T cherry vinegar

For the peppers, cut and remove tops about ¼ inch off.  Carefully remove the seeds and inside membrane not to puncture the pepper.  Grate all the cheese and mix well together.  Stuff each pepper tightly and place in a baking container with the peppers standing upright.  I put a small clove of garlic on top of each pepper to hold in the cheese.  Remember to wear gloves while working with the peppers.  Bake at 375 until cheese is melted and peppers are soft.

For the dipping sauce, combine all ingredients and mix well.  Refrigerate until use, may want to add a hint of lime juice if the sauce needs it.  Enjoy!