I have been making a creamcheese, shredded jack cheese and parmesan version of this topped with crumbled bacon for years. Regardless of what anyone else brings to a potluck, if these are around, they are the first to disappear. I'm sure the sausage version is just as good, or perhaps even better.
I do have a couple of suggestions: there are jalapenos and there are jalapenos. In years past, they all had a lot of heat. Now it seems to depend on whether they are from an "Americanized" hybrid. Some of them are not much spicer than a bell pepper. Also, if you make sure that the chiles are baked to a point of tenderness (cover loosely with foil if they are browning too quickly), much of the heat of the chile is diminished.
If a hot chile does happen to get you, don't drink water or beer to cut the heat...it won't happen. Milk is the antedote as it cuts the capsaicin, which is not water soluble but responds to milk, sour cream, etc.
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I have been making a creamcheese, shredded jack cheese and parmesan version of this topped...