Damablanc-stuffed jalapeño peppers
Did you know that the creaminess of the Damablanc cheese helps temper the heat of the peppers?
Slice the jalapeños in half lengthwise, remove the seeds and stuff with cheese. Dip each stuffed pepper into a mixture of egg and milk (1 tbsp. / 15 ml), then into bread crumbs.
Bake on a baking sheet at 175°C (350°F) until peppers are tender with browned tops (around 20 minutes).