Matt2979
My dawg has the bluuues.
First of all, this is not my personal recipe, but one that I came across on FB. And, NO, armadillos do NOT lay eggs--LOL. These got their name from their looks. If you like spicy foods, you should love these!
To get started, you need:
7 - 10 Large Fresh Jalapeño peppers
1 pound sausage
1 cup Bisquick® Baking Mix
1 (8 ounce) package shredded Cheddar or Mexican cheese
1 (8 ounce) package Monterey Jack or Pepper-Jack cheese
Salt & Freshly Ground Pepper to taste
Take fresh, whole jalapenos, cut off the stem and enough top to see the insides. Scoop out the membrane and seeds (save if you wish to increase the heat). Stuff the peppers with cubed Monterey Jack or Pepper Jack cheese.
In a medium bowl, mix 1-pound sausage, 1-cup Bisquick, 1-8 ounce package shredded cheese, salt & ground pepper. To increase the heat, mix in some of the seeds and/or membrane that you scooped out (membrane seems to retain a lot more heat than the seeds). Mix thoroughly. (Without the peppers, this part of the recipe is my basic recipe for making sausage balls.)
Take enough sausage mixture to form a thin patty, a little bigger than your hand. This will be wrapped all around the pepper. Don't make it too thin or it will come apart during cooking. You can lay out a patty, place the cheese-filled pepper in it, and then "blanket" the pepper. Try to keep the layer of sausage even around the pepper to ensure getting it completely cooked. It should look like an egg (shape) when you're done.
Wipe down a frying pan with a little virgin olive oil, and cook the eggs over med-high heat. They will start to crack when done. Keep them turned to ensure even cooking and no burning. And cook them DONE!! No pink, undone sausage in the finished product!!
Serve with pepper jelly or spicy mayo and enjoy!
I was already trying to figure out what I wanted to do with some of these peppers this weekend. My jalapeno plants are so full of peppers ready to pick that they're about to fall out of their pots (next year, everything is going in the ground). I'll make a few poppers, too, but I'm cooking some of these, this weekend.
To get started, you need:
7 - 10 Large Fresh Jalapeño peppers
1 pound sausage
1 cup Bisquick® Baking Mix
1 (8 ounce) package shredded Cheddar or Mexican cheese
1 (8 ounce) package Monterey Jack or Pepper-Jack cheese
Salt & Freshly Ground Pepper to taste
Take fresh, whole jalapenos, cut off the stem and enough top to see the insides. Scoop out the membrane and seeds (save if you wish to increase the heat). Stuff the peppers with cubed Monterey Jack or Pepper Jack cheese.
In a medium bowl, mix 1-pound sausage, 1-cup Bisquick, 1-8 ounce package shredded cheese, salt & ground pepper. To increase the heat, mix in some of the seeds and/or membrane that you scooped out (membrane seems to retain a lot more heat than the seeds). Mix thoroughly. (Without the peppers, this part of the recipe is my basic recipe for making sausage balls.)
Take enough sausage mixture to form a thin patty, a little bigger than your hand. This will be wrapped all around the pepper. Don't make it too thin or it will come apart during cooking. You can lay out a patty, place the cheese-filled pepper in it, and then "blanket" the pepper. Try to keep the layer of sausage even around the pepper to ensure getting it completely cooked. It should look like an egg (shape) when you're done.
Wipe down a frying pan with a little virgin olive oil, and cook the eggs over med-high heat. They will start to crack when done. Keep them turned to ensure even cooking and no burning. And cook them DONE!! No pink, undone sausage in the finished product!!
Serve with pepper jelly or spicy mayo and enjoy!
I was already trying to figure out what I wanted to do with some of these peppers this weekend. My jalapeno plants are so full of peppers ready to pick that they're about to fall out of their pots (next year, everything is going in the ground). I'll make a few poppers, too, but I'm cooking some of these, this weekend.
