Always select fresh Jalapeno Peppers without blemishes, bright in color, smooth skin, large in size. Prepare peppers by removing stems, washing in cool water, placing in colander to allow drying. Cut in half, length wise. Use a small apple corer to remove all seeds and veins, creating bowls with the peppers. Grate cheese
Sizzling Porky Peppers
Ingredients:
8 or 10 Jalapeno Peppers
6 to 8 oz. Ground Sausage ( Hot or Mild)
4 oz. grated cheese of choice
Salt & Pepper to taste
Cooking Oil (Olive, Peanut, Vegetable, etc.)
Tortilla chips (Tostitos Brand White Corn Restaurant Style work well) Salsa and Sour Cream (Optional) In medium sized skillet, brown sausage in about a tablespoon of olive oil. Remove from heat and drain. Preheat your Pepper Griddle on the stove (Electric, Gas, or Barbecue grill) to Medium high. Oil the griddle using your choice of oil. Salt peppers, place pork inside peppers and put into preheated griddle for approximately 5 to 7 minutes until peppers have browned. Place peppers on plate of tortilla chips and top with grated cheese. Allow some cooling time before eating. Top with Salsa and Sour Cream for added taste. Don’t forget to refill your griddle with additional peppers. One serving is never enough. To spice’em up, top with grated Pepper Jack or Mexican melting cheese with Jalapeno’s.
You may also add additional seasoning to your sausage