Hey everyone I'm back with another great recipe that I think you guys might love. lol
I'll be the first to admit that I'm a food nut lol anything that sounds or looks good I'll try if I like it I'll make sure to find a recipe for it, but if not then I have to find out how to prefect it. So with that being said here is another great recipe that I ran across in this months issue of Racheal Ray. I hope you guys enjoy making this dish just like I did.
Now with this recipe just like many others that I post you can change certain things according to your liking.
1tbsp. extra virgin olive oil (for me I used 1 tbsp. of vegetable oil)
1 lb sweet Italian sausage
36 large jalapenos (I ended up using 66, if your making more just double everything)
2 packages (8oz. each) cream cheese
1/4 cup granted parmesan cheese
1/4 cup sour cream
12 slices bacon, cut crosswise into thirds (now this was tough for me so each jalapeno had its own bacon strip wrapped around it)
Step 1:
In a large skillet, heat evoo over medium high. Brown the sausage breaking it up with a wooden spoon( or spoon of you choice) for about 7 to 8 minutes. Drain on a paper towel.
Step 2:
Meanwhile slice off and discard the stem ends of the jalapenos, remove the ribs and seeds as well.
Step 3:
In a medium bowl mix the cream cheese, Parmesan and sour cream until well combined. Stir in the cooled sausage.
Step 4:
Using a small spoon, stuff the jalapenos with the cream cheese mixture: wrap each pepper with bacon and secure with a toothpick. Preheat a grill to medium. Place peppers in a jalapeno roasting rack and set on grill. Cover and cook until the jalapenos are tender and the bacon is crisp, 30 to 40 minutes.
Alternatively, thread wrapped jalapenos in pairs onto 18 six inch skewers. Using two 12 cup muffin pans, place the jalapenos upright in the muffin cups and grill as directed.
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