every weekend at our house we grill!!!! rain, sleet, snow or shine…we GRILL!!!! it gives me a break from the kitchen and it gives the hubs a chance to do his “man thing”.
one of my FAVORITE things from the grill is “armadillo eggs”…..or stuffed jalepenos…they are AMAZING!!!!! we’ve made them MANY different ways, but the outcome is always the same….there are NONE left after we eat!!!
there’s also a few “tips” I’m gonna give you before making them to help with the heat…..tip #1. ALWAYS poke a hole in the tip with a toothpick before stuffing!!!!! reason: the jalapeno oils will release when cooking and drip out of the hole. #2. after “seeding” rinse THOUROGHLY with cold water. reason: this step ensures all seeds come out. #3. the flatter the end, the less hot of a pepper. now with those tips in mind, hollow out 16 fat, flat jalapeno’s and get ready to stuff!!!!!
1 8oz pkg SOFT cream cheese
1/2 reg sized pkg jimmy dean breakfast sausage, COOKED
1c shredded cheddar cheese (we use mild)
seasonings (grill season, season-all, etc)
8 slices RAW bacon, cut in 1/2
place ALL ingredients in bowl and mix. place in zip-loc bag, cut off tip and fill each hollow jalapeno to the top. wrap bacon around top of each pepper, and secure with toothpick. place in “jalapeno cooker”** and grill on bbq grill until bacon is done and peppers turn a light “olive-green” color, apx 30 min. ENJOY!!!!!
**if you don’t have a jalapeno cooker (the pan with the holes drilled in it), you can use a cupcake pan, just put 2 in each hole….BUT be prepared…..the peppers will cook in that pepper oil so they will have more heat!!!
you can also cook them in the oven on 350 if you don’t like to grill!!!!! same steps, same time!!!!!!