I love jalapeno poppers, but when I suddenly had a surfeit of peppers at home, I just couldn’t bring myself to deep fat fry them. In fact, I can almost never bring myself to deep fat fry anything. But these ended up to be just as delicious, if not more so, because I used fresh, organic jalapenos and quality ingredients. Instead of trying to keep the peppers intact, I just sliced them down the center (the longways) and scraped out the majority of the seeds and vein. In a small bowl I mixed together about 3 ounces of goat cheese, and added to it another ounce of crumbled blue cheese. After dipping the stuffed peppers (carefully) in a beaten egg, I rolled them in breadcrumbs that were almost entirely cornbread, with just a little wheat thrown in. Straight onto a greased cookie sheet and into a 375 degree oven for a half an hour. I even made them in my giant toaster oven, so that I didn’t have the heat up the kitchen! Honestly, delicious.