Sausage Jalapeno Poppers
SO GOOD!!! Stuffing jalapenos is what I call a labor of food love, but this recipe is worth the time and effort. I cut the recipe in half for two of us, but I accidentally used a full piece of bacon on each jalapeno, which, as my husband said, was not a bad mistake at all. The jalapenos at the market happened to be huge, so a full piece of bacon covered each half perfectly without toothpicks. To the cream cheese mixture I added ground garlic and onion, salt, cilantro, green onion, and some shredded cheddar cheese. I baked these on a rack at 375 degrees for about 55 minutes. I was concerned that the cream cheese filling would run out, but it did not.
For those who have not worked with fresh chilies before, get yourself a box of rubber gloves before you make this recipe. I also wear glasses and sometimes wear a mask over my nose and mouth if the chilies are particularly hot. Cutting them under water is an excellent method. I find that with a glove on, I can easily scrape the insides out with my thumbnail. You don't fully respect the power of these little guys until they hurt you, and then the pain lasts for hours. This includes touching them and inhaling the fumes. Beware that they have oils in them so that even after you wash your hands, you can still rub your eye and be in trouble. I have learned all of this the hard way. Just be cautious!
Thanks so much for the excellent recipe. These are a real treat!!
2 users found this review helpful
Feb. 6, 2012