Jalapeños On The Half-Shell

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Cody_Mack

Meat Mopper
Original poster
SMF Premier Member
Feb 8, 2021
293
204
Fulshear, TX
With the Holidays and Holiday parties upon us, here’s an hors d'oeuvre platter that will be a sure hit at your gathering, or another gathering you are attending: My Infamous Jalapeños On The Half-Shell! (well maybe not mine, but at all our gatherings it is requested that Rick brings them)

8 oz cream cheese and 16 oz cooked breakfast sausage mixed together. Whole pickled jalapeños sliced, de-seeded and washed. One large can (26 oz) of peppers will be close to making a batch, but you might need two. If it’s a large party go ahead and get two or three cans, and double the cream cheese and sausage. That will make approximately 60 – 80 stuffed peppers.

1670256755611.png


Soften the cream cheese, brown the sausage and drain fat. Mix the two together to a fine mix, breaking up the large clumps of sausage. I use a heavy kitchen fork for this (I actually use this fork for much of my baking and other mixing tasks rather than pulling out the hand mixer).

1670256725688.png


Rinse the peppers, slice then remove the seeds and membrane. I do this under a slow stream of cold water, just using my thumb and scrape it out with one shot. Never had a problem with burning, but you can surely use a glove for this task. Dry the peppers on paper towels.

With a small spoon, generously stuff mixture into peppers as shown. Take a little time to make them presentable. Arrange on your favorite serving dish, and top with the carrots (comes with the can of peppers) to add some color.

1670256837018.png


Here's a large batch:

1670256885148.png


Chill then serve.

Bon Appétit, or as we say in the south, Y’all Dig In!
 

bauchjw

Master of the Pit
OTBS Member
SMF Premier Member
Aug 3, 2015
4,493
3,762
Alexandria, VA
Wow! That looks awesome! Thank you for the idea and recipe, giving me a lot of motivation for a go! Thank you for sharing! Points!
 
  • Like
Reactions: Cody_Mack

tx smoker

Legendary Pitmaster
OTBS Member
★ Lifetime Premier ★
Apr 14, 2013
8,095
11,935
Lago Vista, Texas
Ok, you got me hook, line, and sinker on those. They look fantastic and don't appear to be overly difficult to put together. Can't thank you enough for posting this....and yes, I have every intention of stealing it :emoji_laughing:

Robert
 
  • Like
Reactions: Cody_Mack

jcam222

Legendary Pitmaster
OTBS Member
SMF Premier Member
Jun 13, 2017
8,100
8,892
Northeast Ohio
I’ll give these a go for sure. I have very often stuffed fresh jalapeños like this and wrapped in bacon. Have never done with the pickled peppers. Adding to the always growing list. Thanks for sharing
 
  • Like
Reactions: Cody_Mack

Cody_Mack

Meat Mopper
Original poster
SMF Premier Member
Thread starter
Feb 8, 2021
293
204
Fulshear, TX
Wow! That looks awesome! Thank you for the idea and recipe, giving me a lot of motivation for a go! Thank you for sharing! Points!
Thanks Jed. Not sure where that recipe came from; all I remember is one day I was making them...LOL
 
  • Haha
Reactions: bauchjw

Cody_Mack

Meat Mopper
Original poster
SMF Premier Member
Thread starter
Feb 8, 2021
293
204
Fulshear, TX
Ok, you got me hook, line, and sinker on those. They look fantastic and don't appear to be overly difficult to put together. Can't thank you enough for posting this....and yes, I have every intention of stealing it :emoji_laughing:

Robert
One reason we are all here, Robert; sharing the wealth (well, knowledge). I have learned so much from you guys and gals the short time I have been hanging around.
 

Latest posts

Hot Threads