A couple of years ago, my friend Julie introduced me to these amazing stuffed jalapenos. My husband and I make them increasingly frequently since then. They are an amazing appetizer that packs a huge punch, with the great flavor of jalapeno without the heat. I have modified the original recipe for a low(er) fat option...warning, though - these are highly addictive and you probably can't stop at eating just a couple!
Ingredients:
20 Jalapeno Peppers
Tip - peppers with brown or grayish colored "cracks" that start to form in the skin or ones on which the skin is beginning to wrinkle are hotter than smooth skinned peppers.
8 oz reduced fat cream cheese, softened
2 cups shredded reduced fat Monterey Jack cheese
8 oz Jimmy Dean turkey sausage crumbles
3 cloves garlic, minced
1 tsp Tony Chachere's creole seasoning
Core and seed the peppers, and cut them in half lengthwise. Use care in handling peppers - wear gloves, or wash hands very thoroughly with soap and water. Place on a baking sheet (I line mine with foil for easier clean up).
In a bowl, combine the cream cheese, Monterey Jack cheese, garlic, and creole seasoning. I buy the pre-cooked Jimmy Dean turkey sausage crumbles for convenience. However, it can be made by purchasing raw sausage (regular breakfast sausage or lower fat turkey sausage), cooking and draining the sausage. Add the cooked sausage to the cheese mixture and combine well.
Stuff the mixture into the pepper halves. Bake at 350 for 20 minutes or until the cheese begins to turn golden brown.
Remove from the oven and allow to cool for about 10 minutes before serving. These are so great, they are often a side dish to grilled chicken and rice at our house!
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