These are amazingly good!! This is a recipe from my sweet friend Vernell. You may remember her, I've swiped recipes from her before such as her Bacon Wrapped Apricots Stuffed with Almonds. Then there is her sister Nina that I have swiped the world's greatest dip, my absolute favorite Radish & Jalapeno Dip. These girls can party like rock stars and they are understandably great at party food!
So here's the scoop on the prep for these fabulous appetizers. I promise they will be a huge success for any event! Which by the way, if you have any left over, although I can't imagine that, they would be out of this world diced up and added to scrambled eggs the next morning for breakfast. Damn that sounds good!
The amounts are all estimates, just adjust to the number of folks you are serving. This amount served about 12 to 15 people. Make more than you think you will need!! They are terrific!
30 fresh jalapenos
2 pounds of breakfast sausage
2-8 oz. packages of cream cheese
2 pounds thin sliced bacon, cut in half
Cut off the stem end of the jalapenos and discard. Slice whole jalapenos down the middle lengthwise. Remove seeds and veins. Good idea to use gloves for this part (Thank you Nancy!)
Take about 1 Tablespoon of cream cheese and wrap/mold about an ounce of sausage around the cream cheese. This will help retain the cheese while grilling.
Place sausage/cheese filling into 1 half of jalapeno and cover with remaining half. Gently press two halves back together to reform whole jalapeno.
Wrap 1 half of the slice of bacon around the reconstructed jalapeno and secure with wooden skewer.
Grill over low-med heat grill, or bake in oven at 350 degrees until bacon is crisp and sausage is cooked through. This should be about 30-45 minutes.
Best consumed with an ice cold brew!
Enjoy!
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