If in your garden you have a crop of
jalapenos ready to harvest, one thing you might want to try is this
recipe. We made these stuffed jalapenos and ate them as a meal. (They
are actually an appetizer.) Although they are to be baked, we ate some
unbaked and liked them just as well that way. If you are hesitant to
make these because you think they will be too hot, they're not. They
are just spicy enough to make them "plain ole good." We had only eaten a
couple of them before we decided the recipe was definitely a keeper and
we'd be making them over and over again.
SAUSAGE-STUFFED JALAPENOS
(Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.)
1 lb. Bob Evans Sausage (or other bulk pork sausage)
1 pkg. (8 oz.) cream cheese, softened
1 cup (4 oz.) shredded Parmesan cheese
22 large jalapeno peppers, halved lengthwise and seeded
Instructions:
1. In a large skillet, cook the sausage over medium heat until no longer pink; drain.
2. In a small bowl, combine the cream cheese and Parmesan cheese; fold
in sausage. (Folding is not as easy as it sounds; I had to use my hands
to mix.)
3. Spoon about 1 Tbsp. into each jalapeno half. (I lightly pressed the
mixture into the jalapenos halves using my thumbs.) Place in two
ungreased 13x9-in. baking dishes.
4. Bake, uncovered, at 425° for 15-20 minutes or until filling is lightly browned and bubbly.
5. Serve with ranches dressing on the side if desired.
Please submit a favorite recipe to:
lawlers@windstream.net
No comments:
Post a Comment