Being a Texas girl, I have grown up around spicy foods for the majority of my life. In fact, I wouldn’t doubt chips and salsa were my first solid food. I love the stuff. However, I can still be kind of a wimp when it’s actually time to eat something like, say, a jalapeño. I have always thought eating should be an experience that is replete with pleasure, an act where the “happy-food dance” (more on that later) immediately ensues. Not a masochistic, half-insane endeavor into tearful oblivion…
These stuffed jalapeños are the answer to a pleasurably spicy experience and nowhere near a tearful one (unless you are crying out of sheer happiness). The melt-in-your-mouth factor of this adored “tailgating food” is unparalleled. After you make these once, I guarantee you’ll make them again and again. And probably for more than a football game. 🙂 ¡Buen provecho and Hook ‘em Horns!
- 15 jalapeños halved lengthwise, pith (the white ribbed part) and seeds removed*
- 1 lb pork sausage, browned and drained
- 2 packages cream cheese, room temperature
- 6 oz freshly grated Parmesan cheese
- 1 teaspoon Pimentón (Spanish smoked paprika)
- Heat oven (broiler) to 425. Brown sausage in a skillet, then drain. While still warm, mix in with cream cheese, parmesan, and paprika.
- Arrange jalapeño halves on a cookie sheet covered with foil. (doesn't matter how much spacing!) Fill with sausage-cheese mixture (about 1 tablespoon for each, depending on size of jalapeño).
- Broil in oven for 8-10 minutes.. Serve warm!
I saw these in the Statesman and am going to make them soon. I have some fresh chorizo HEB makes in-store – I think that would be great in this.
Great! Chorizo would be perfect. I was actually on the fence between chorizo and regular pork sausage when I made these the other day. If you go with the chorizo, you probably don’t even need the smoked paprika. Let me know how they turn out! Thanks!