Stuffed Jalapenos
(from Coker Family’s recipe box)
These sound like they would be really hot…but I don’t like hot stuff and I loved these! I think the trick is cleaning out all those ribs and seeds. (You might want to use plastic gloves to protect your fingers.)
You can use one of those “grill pans” that have little holes in it for grilling fish or vegetables.
Source: Gail Coker
Categories: Appetizers Dips & Snacks, Mexican
Ingredients
- 40 large jalapeno peppers
- 1 pound Owens hot sausage
- 15 Little Smokies or Eckrich sausage chopped very small
- 1/2 onion chopped
- 3 each 8 oz. packages cream cheese
- 1 cup shredded cheese
- 2 packages thin sliced bacon cut into 1/3's
Directions
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Cut peppers in half and scrape out the seeds and veins with a spoon. Wear rubber gloves and DON’T run water until you are completely done. (It causes really bad fumes and will make you choke.)
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Drain.
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Stir in cream cheese.
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Spoon mixture into peppers. Put in the refrigerator and let set so the cream cheese gets firm. This makes them less messy when wrapping with bacon in the next step.
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Wrap with 1/3 piece of bacon. Secure with a toothpick.
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Cook on grill on medium heat until bacon gets pretty brown. Take off grill and put under the broiler to brown the top of the bacon if you like your bacon good and done.