- 20
Ingredients
- 10 large jalapeno peppers, rinsed
- 1 lb medium or hot pork sausage
- 12 oz 1/3 less fat cream cheese, softened
- 1/2 cup shredded Mexican-style cheese or Monterey Jack cheese
- 1/4 cup chopped fresh cilantro, optional
- 1/2 tsp garlic powder
- 1 Tbsp favorite chili powder
- 1/2 tsp salt
- 1/4 tsp fresh ground black pepper
- 10 slices bacon, slightly cooked but still pliable, each cut in half
Preparation
Step 1
Preheat the grill to medium-high heat or preheat the broiler.
Cut the jalapenos in half lengthwise, trying to leave the stem intact at least on one half. Remove the seeds and the membranes. Set them aside.
In a large skillet, crumble the pork sausage and cook over medium heat until thoroughly cooked. Set aside to cool.
In a bowl, mix the cream cheese, shredded cheese, cilantro, garlic powder, chili powder, salt and pepper. Add the cooled sausage and mix thoroughly.
Generously stuff the jalapeno halves with the cream cheese mixture. Wrap a half slice of bacon around each jalapeno. You can secure the bacon with a toothpick.
Place them on a grill. Grill them until the peppers are slightly charred and the bacon thoroughly cooked, about 12 to 15 minutes.
Remove from the grill and serve.