Spicy foods are the norm in Texas; stuffed jalapeño peppers are a traditional way to start a meal. Also called Jalapeño Poppers, stuffed jalapeños are generally made with cheese or sausage (or both).
This version uses breakfast sausage, cream cheese, and Monterey Jack for a mellow blend of flavors – with a kick.
Jalapeño Poppers with Sausage & Cheese
- 1 dozen large fresh jalapeños
- 1 lb breakfast sausage, such as Jimmy Dean
- 8 ounces cream cheese, softened
- 1 cup Monterey Jack cheese, shredded
Using a large knife, cut the jalapeños in half, trying to cut the stem in half as well. Using a paring knife, remove seeds and membranes. Set jalapeños aside.
Cook breakfast sausage, breaking up into small pieces. Cool slightly.
In a medium bowl, combine softened cream cheese and sausage. When blended, add in Monterey Jack, mixing well.
Preheat oven to 400°. Place 1-2 teaspoonsful of sausage mixture into each jalapeño half, pressing firmly to fill the jalapeños. Top with extra cheese, if desired. Place on greased baking sheet and bake for 20 to 25 minutes. Serve warm.