Here’s a recipe you may not have tried but amigos, I think you’ll enjoy the flavor. (And of course, how hot the dish is depends on how hot the peppers are themselves.) Let me know whether you like it – Mr. Tim plans to grow the bigger jalapeños this year himself.
1 dozen fresh whole jalpeños
2 pounds sausage (pork breakfast roll)
½ pound marbled (jack and cheddar) cheese
I box original flavor Shake n’ Bake
Heat oven to 350 degrees. Wash jalapeños, leave stems on. Slit one side of each pepper with paring knife (you may wish to wear gloves to do this). Gently squeeze ends of peppers to open and remove all seeds. Set aside.
Cut cheese into ¼ inch square strips. Stuff peppers with cheese strips. Set aside.
Make one dozen sausage patties, ¼ inch thick, large enough to cover one entire pepper. Place each stuffed pepper slit-side down in middle of a sausage patty and wrap patty around pepper.
Roll all patties in Shake n’ Bake and place on cookie sheet.
Bake 25-30 minutes at 350 degrees, until sausage is done.
Enjoy! Salud! And you can invite everyone over to try Armadillo Eggs (you’ll enjoy their startled reactions).
PS – Tomorrow is National Chili Day! Arriba!