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• Total Time 60 min
• Yield 5 Servings
• Level Medium

The richness of cream cheese (or cheddar as pictured) with the convenience of finger food compliment the jalapeño in this appetizer recipe. Additional explosions of flavor created by sausage and pepperjack cheese will delight your taste buds. Top rated snack recipes like this one, abounding in crunch and zest, also make an excellent first course.
hide‹The richness of cream cheese (or cheddar as pictured) with the convenience of finger food compliment the jalapeño in this appetizer recipe. Additional explosions of flavor created by sausage and pepperjack c...
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Ingredients

• Pinch of salt
• 1 tablespoon lemon juice
• 20 fresh jalapeño peppers
• 2 cups all purpose flour
• 1 teaspoon baking powder
• 2 cups (8 ounces) pepperjack cheese, shredded
• 1 pound ground mild pork sausage
• 8 ounces cream cheese, softened (or substitute shredded cheddar as pictured)
• 2 large eggs lightly beaten
• Bread crumbs for final coating

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Directions

1. 1. Fill a medium size pot a little over half way with water. Add a pinch of salt and the lemon juice. Place over high heat.
2. 2. While the water is heating up remove the stems from the peppers. On one side of the peppers make a cut from top to bottom. Using a small spoon, scrape out the seeds and the white membrane from the inside of each pepper.
3. 3. Parboil the peppers for three minutes. Remove from heat and place in a colander in the sink. When they cool enough to handle them, rinse each one with cold water making sure all seeds and pieces of membrane are removed. Place them slit side down on paper towels and let them continue to drain.
4. 4. Sift the flour and baking powder into a large mixing bowl. Add the pepperjack cheese and sausage, knead the mixture until it is thoroughly mixed and forms a consistent dough. Set aside.
5. 5. Spray baking sheet lightly with oil. Stuff each pepper with a teaspoon or two of the cream cheese (or cheddar) and place them on the pan slit side up.
6. 6. Put the eggs in a bowl that is large enough to accommodate a stuffed pepper and beat them with a fork until the yolk and the white are thoroughly mixed. Add about two tablespoons of cold water and mix that in. Place this egg wash next to a bowl with the bread crumbs in it.
7. 7. Preheat the oven to 350 degrees F.
8. 8. Pinch off a piece of the dough and either flatten it between your hands or roll it out so that it is big enough to encase a pepper. Wrap the dough around the pepper and pinch it to close it up; dip it in the egg wash, roll it in the bread crumbs then return it to the baking sheet. Repeat until all peppers have been done.
9. 9. Bake for 30 minutes or until golden brown (ovens will vary).