Description
These jalapeños are loaded with a creamy, cheesy sausage mixture. They pack a warm, lingering punch of heat, and they’re addictive.
Ingredients
- 20 Jalapeños, Cut In Half, Seeded And Deveined
- 1 package Cream Cheese (8 Ounce Package), Softened
- 2 teaspoons Worcestershire Sauce
- 4 dashes Tabasco Sauce
- ½ cups Grated Parmesan Cheese
- ½ teaspoons Seasoned Salt
- ½ teaspoons Kosher Salt
- ¼ teaspoons Pepper
- 2 Tablespoons Olive Oil
- ½ cups Onion, Diced
- ½ cups Red Bell Pepper, Diced
- 3 cloves Garlic, Minced
- ¼ teaspoons Red Pepper Flakes
- 1 pound Hot Breakfast Sausage (I Used Jimmy Dean)
- 1-½ cup Mozzarella Cheese
Preparation
Preheat oven to 375 F. Line a baking sheet with parchment paper or aluminum foil, and place the jalapeño halves on the sheet.
In a large bowl, add the softened cream cheese, Worcestershire sauce, Tabasco sauce, Parmesan cheese, seasoned salt, kosher salt and black pepper. Stir to combine.
In a large saute pan, heat olive oil over medium high heat. Add onions, red bell pepper, garlic and red pepper flakes, and a pinch of salt and pepper. Cook for 3 minutes. Add the hot sausage, making sure to break it apart as it cooks. Cook until the sausage is no longer pink, about 5-7 minutes. Remove from heat and drain grease if necessary.
Add the cooked sausage mixture into the bowl with the cream cheese. Stir to combine. With a spoon, scoop the cream cheese mixture into the jalapeño halves. Top the peppers with shredded mozzarella cheese. Bake at 375 F for 8-10 minutes. Then turn the broiler on high, and broil just until the cheese chars a bit and turns brown. Serve.
Recipe adapted from Guy Fieri.
