Cody_Mack
Smoking Fanatic
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.
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).
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.
Here's a large batch:
Chill then serve.
Bon Appétit, or as we say in the south, Y’all Dig In!
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.
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).
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.
Here's a large batch:
Chill then serve.
Bon Appétit, or as we say in the south, Y’all Dig In!
