2 jalapeno peppers
2 cups milk
2 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup shredded Cheddar cheese
1/4 cup distilled white vinegar
Place the peppers in a large bowl. Add milk, butter, salt, pepper and cheese. Mix well and marinate 5 to 10 minutes, turning occasionally.
Heat a medium saucepan over medium heat. Pour cream into pan; heat slowly, stirring occasionally, just until melted. Stir in vinegar. Bring to a full boil, stirring constantly. Heat to about 150 degrees F (70 degrees C), or until a small amount of juice stuck by the tip of the pepper drops onto the bottom of a small saucepan. Pour into greased 5 quart casserole dish.
Bake uncovered for 60 to 90 minutes, or until pepper is tender and cheese is melted. Serv warm over warm bread or crackers. Top with cheese and pepper mixture.