4 oz. cream cheese
2 oz sharp cheddar cheese, finely shredded
12 small jalepnos
2 large egg whites
3/4 cup corn meal
3/4 cup groundhog meat (if you cannot find road kill, sausage will do)
- Heat oven to 425°F. Line a rimmed baking sheet with foil.
- In a medium bowl, combine the cream cheese, groundhog and cheddar. Spoon into a resealable plastic bag and snip off one corner. Cut the jalapeños in half lengthwise, then remove and discard the seeds. Pipe the cheese mixture into the pepper halves.
- In a second bowl, beat the egg whites until frothy. Place the cornmeal in a shallow bowl. Dip each pepper half in the egg whites, then in the cornmeal, turning and pressing gently to help it adhere. Place the halves cheese-side up on the baking sheet.
- Bake until the peppers are just tender and the cornmeal is a light golden brown and crisp, 12 to 15 minutes. Serve immediately.