Wednesday, May 12, 2010
The jalapenos were for this recipe of sausage and cheese stuffed jalapeno appetizers.
1 pound bulk pork sausage
1 package (8 ounces) cream cheese, softened
1/2 cup (2 ounces) shredded Parmesan cheese
22 large jalapeno peppers, halved lengthwise and seeded
In a large skillet, cook the sausage over medium heat until no longer
pink; drain. In a small bowl, combine the cream cheese and Parmesan
cheese; fold into sausage.
Spoon about 1 Tablespoonful into each jalapeno half. Place in two
ungreased 13x9-inch baking dishes. Bake, uncovered, at 425°
for 15-20 minutes or until filling is lightly browned and bubbly.
Yield: 44 appetizers