Three Cheese Stuffed Jalapeno Peppers

1. Bring a large pot of water to boil over high heat. Add 1 teaspoon salt. Once boiling, add whole peppers to the pot and boil for 2 minutes. Drain and immediately place peppers into a bowl of ice water.
2. Preheat oven to 400ºF. Line a cookie sheet with nonstick foil and evenly coat with the olive oil. Set aside.
3. I recommend using gloves for this step. Once peppers are cool, cut in half and carefully remove the seeds and membrane. Season pepper halves generously with salt.
4. In a medium size mixing bowl, beat the goat cheese,
cream cheese and Worcestershire sauce. Add the cheddar and the minced piquillo peppers.
5. Stuff each pepper with cheese. In a medium bowl, beat the eggs with the water. Put the panko into a medium size bowl. Dip the stuffed pepper into the beaten egg and then into panko crumbs, coat well. Place on the prepared cookie sheet and drizzle with olive oil. Bake for 15 minutes. While the peppers are baking, whisk the raspberry preserves and rice wine vinegar together. Serve stuffed peppers with sauce. Makes 36, four per serving.

These can be made a day ahead, refrigerated, then baked.