Stuffed Jalapenos Texas Style
Stuffed Jalapenos Texas Style - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 4.7 / 5 based on 11 reviews
Prep Time: 10 min Total Time: 35 min Yield: 8 Serving
Nutrition Facts: 240 calories 9 grams fat
1/2 lb Shredded jack cheese
1/2 lb Shredded cheddar cheese
1/2 lb Hot sausage (like Owens or Jimmy Dean)
1 1/2 c Bisquick
1 Egg, beaten
1 pk Spicy Shake N Bake
20 -30 jalapenos The peppers can be fresh or canned, just be sure you drain well if canned. You can also use the round mild cherry peppers instead.
Slice the peppers in half lengthwise down one side only and scrape out the seeds. If you accidentally cut all the way through, just try to keep the two halves together. Mix Bisquick, sausage and cheddar in a large bowl.(Use your hands, and work those muscles!) Get your assembly line ready: the peppers, the shredded jack cheese,= the sausage mixture, the beaten egg in a shallow bowl, the Shake N Bake in a shallow bowl, and a baking rack on a cookie sheet, both coated with cooking spray. Stuff each pepper with shredded jack, then stick the halves back together, if separated. Grab a handful of the sausage goo and wrap around the pepper in the shape of an elongated egg. Dip in beaten egg= and roll in Shake N Bake to coat evenly. Place on baking rack. When the peppers are all ready, bake at 350 for 25 minutes or till crisp.
NOTES: You can put the peppers straight on the baking sheet instead of on a rack, but they wind up flat on one side. Hey, they still taste just as good, though. Also, don't be stingy with the sausage mixture. Be sure you cover the entire pepper, or cheese could explode out the side while baking. And, a final thought: I've heard it said that you can stuff the peppers with cream cheese instead of shredded jack. I tried that ONCE,and all I can say is that it takes more manual dexterity and WAY more patience than I have. And I really didn't think the results were worth it.But whatever way you decide to go, good luck. (I tried cream cheese in both fresh and canned peppers and had good results -- in fact the cream cheese didn't melt and run out like the jackcheese did. Which reminds me -- after about 10 minutes in the oven the cheese begins to melt and run. When that happens remove the= rack from the oven and turn the "leakers" up so that the cheese doesn't all runout, then return the rack to the oven for the duration of the cooking time.)© Jim Catanich
"This is a wonderfully comforting and creamy soup. I used red skinned potatoes and left the skins on. I diced them somewhat small and roasted them in the oven with some fresh rosemary and thyme, salt and pepper and olive oil. When they were fork tender, I smashed some of ... " - under12parsecs
"i see alot of people substituting alot of ingredients in this recipe, which kinda defeats the purpose. ive been using it for years, this is a genuine sauce recipe from someone who knew better than us. for instance, the fennel is a key ingredient so dont skip it. once i didnt have any so i added ... " - danboy357
"To make this tart and creamy blue ribbon pie, egg yolks, lime juice and condensed milk are stirred..." - chef john
"Someone who made this recipe definitely knows a thing or two about good pizza! I've come across so many recipes that say they are pizza sauce when it's really some variant of marinara that you would put on pasta...they are not the same. This sauce is thick, robust, and full of flavor and based on the pizza I've had in New York, it is the real deal! My go to recipe from now on!" - dan w.
"I am on a NO SALT diabetic diet. Is there other ways I can make this with NO SALT???" - lpless51
"The sauce was amazing, it did turn out to be very thick. I was able to fix a hole in my wall with the leftovers! Kidding, very good..." - russell b.