| Martine Sicard |
| SAUSAGE JALAPENO POPPERS |
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Sausage Jalapeno Poppers
INGREDIENTS
½ Cup of shredded sharp cheddar
2 (12 ounce) packages ground sausage
2 (8 ounce) packages cream cheese, softened
30 jalapeno Chile peppers
2 pound sliced bacon, cut in half
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Place ground sausage in a large, deep skillet. Cook over
medium high heat until evenly brown.
Drain sausage and place in a medium bowl. Mix with the cream
cheese.
Microwave bacons for 45 seconds and set aside.
Cut jalapenos in half lengthwise. Remove the seeds. Stuff each
jalapeno half with equal portions of the sausage, cream cheese
mixture and cheddar. Wrap with half slices of bacon. Secure
bacon with toothpicks.
Arrange wrapped jalapenos in a large, shallow baking dish.
Bake in the preheated oven 20 minutes, or until the bacon is
evenly brown.
* If possible wear gloves when handling Chile pepper.
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