3 cloves garlic, pressed
1/2 leg of beef jalapeno peppers, seeded and cut into 1/2 inch strips
9 fluid ounces vegetable oil
1 tablespoon paprika
1 green onion, stems stripped
1 1/2 cups shredded Cheddar cheese
3 ounces shredded Monterey Jack cheese
3 ounces finely chopped onion
3 tablespoons prepared horseradish vinegar
1 cup sliced mushrooms
1 tablespoon Worcestershire sauce
In a bowl, combine garlic, pepper, oil, pepper and paprika. Boil over medium heat until heated through.
Dip the peppers into the garlic oil, then the remaining oil into the jalapeno flakes. Mix well, and spread mixture evenly over the peppers. Season with guacamole, cheese, Monterey Jack cheese, onion, horseradish, mushrooms and Worcestershire sauce. Cover peppers and place in refrigerator to cool. Serve at table.