Important fact: These stuffed jalapeños go very well with an ice cold beer. Just sayin’. In case there’s a big football game coming up. Or in case you hate football and just happen to like beer.

I love when I make something for Rudy for the first time and I can tell he loves it just by the look on his face. He had that look when I first made these for him; however, when I made them tonight, he spilled the first one all over his pants. MUCH different look on his face. Don’t do that when you make these.

This is how you make them:

Wash 10-12 jalapeños and cut in half lengthwise. WEAR RUBBER GLOVES and use your fingers to scrape out the seeds and membranes. Please please please wear rubber gloves. The first time I made this recipe, I was in my 20s and naive and did it with bare hands. Not only were my fingers on fire, but underneath my fingernails felt like molten lava for about 3 days.

Brown 16 oz. breakfast sausage, remove from the skillet, and place in a mixing bowl. By now you should have the rubber gloves off. I’m kidding. I know you’re not that stupid. Like, you know, me when I was 20-something scraping jalapeño innards with my bare hands.

Add an 8 oz. softened brick of cream cheese to the sausage and mix. Then mix in about a cup of shredded Mexican cheese.

Fill each jalapeño with the filling, top with some additional Mexican shredded cheese, and bake in a 350ºF oven for 15 minutes.

Enjoy with friends! (And beer. Don’t forget the beer.)

Comment below and let me know how you liked this recipe. Happy tailgating!

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