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Categories:Viewed: 31 - Published at: 5 months ago
Ingredients
- 15 whole Jalapenos, Seeded And Cut In Half Lengthwise
- 8 ounces, weight Cream Cheese, At Room Temperature
- 1 pound Sausage, Browned And Crumbled (I Use A Hot Sausage But Use Any Kind You Like)
- 4 ounces, weight Monterey Jack Or Cheddar Or Colby-Jack Cheese, Sliced
Method
- Prepare the jalapenos by washing them and then slicing the top off.
- Remove the seeds and membranes and slice them in half lengthwise.
- Tip: use a rubber glove for this step so as to avoid any nasty surprises later on when you rub an eye or another body part.
- Im right-handed so I usually have the glove on my left hand as Im dismembering (preparing) the jalapenos.
- Set aside.
- Take the cream cheese out of the fridge, place in a bowl, and let it come to room temperature while you are cooking the sausage.
- Brown the sausage and stir around to crumble it up a bit.
- Let it cool a little and then add it to the cream cheese.
- Smoosh it together (I use a rubber glove for this step, usually the same one I used while preparing the jalapenossaves on cleanup).
- Stuff the jalapeno halves with some of the sausage/cream cheese mixture and place in a greased ovenproof pan, in a single layer.
- Add a slice of the cheese on top, just enough to cover the jalapeno, and place in the oven at 350 degrees F for about a half hour.
- Remove from the oven and serve.
- Place these on a fancy or not-so-fancy dish and serve.
- Be prepared for oohs and aahs, and someone saying, Oh my, its hot, as they reach for a second one.
