Stuffed Jalapenos Texas Style
Recipe: Appetizer : 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
"ok, i usually stay away from this kind of recipe because it doesn't list a size for the roast, but i was intrigued by the good reviews. i used a 3.5 lb english shoulder roast and since i was not sure what size/type everyone else used, i cut all three dry mixes back to half a packet each and used the ... " - deborah1
"This is an easy cream cheese spread to make, and it tastes just like the jalapeno poppers you wish..." - kookie
"This is an awesome recipe...however, I did saute 1/2 and onion and 3 slices of thick cut bacon to begin with. It was a big hit with my husband and myself." - jsn.yleo
"This is a no-bake pudding dessert that's so quick and easy to make--everyone loves it. I always..." - mary48
"Just made this tonight... It was really good -I HAD to add bacon though. Fried up 4 thick slices of bacon then sauteed the onions in the bacon grease before adding to give the soup some flavor. Put 1/2 the crumbled bacon in the soup then used the rest as garnish. Added green ... " - amikins
"I use neufchatel cheese to cut down on the fat content. I always make a double batch and add 1 pound of fried and drained ground turkey to one batch. If soup is too watery, I add instant mashed potatoes just until it slightly thinkens." - patti c.