Ingredients
12 whole Jalapenos
8 ounces, weight Cream Cheese
1 pound Breakfast Sausage (the Kind Jimmy Dean Makes)
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Essential Korean cooking — foundations, banchan, kimchi, soups
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Essential Korean cooking — foundations, banchan, kimchi, soups
Classic food essay — the oyster through history, culture, and cuisine
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Slice jalapenos in half lengthwise. Be sure to leave the stems on. They look awful pretty that way, and they can offer your guests a handle so theyre easy to pick up. Carefully remove the membrane and the seeds from each half. Make sure you use gloves when you do this, especially if youve picked some hot peppers. Set your jalapenos aside while you whip up the filling. For the filling, brown the sausage in a large skillet. Drain the fat and return the sausage to the skillet over low-to-medium heat. Add the cream cheese and stir until cheese is slightly melted and completely ooey-gooey over the sausage. Stuff each jalapeno half with the filling and line each one up on a baking sheet lined in parchment paper. Bake for 15 minutes at 350 degrees.