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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 36 |
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The crust is crispy, and the peppers give this dish a nice zesty flavor. Ingredients:
3 cans (12 ounces each) pickled jalapeno peppers |
4 cups (16 ounces) shredded cheddar cheese, divided |
1 pound bulk pork sausage |
1-1/2 cups biscuit/baking mix |
3 eggs, lightly beaten |
2 envelopes pork-flavored seasoned coating mix |
Directions:
1. Cut each jalapeno in half lengthwise; remove seeds and stems. Stuff each pepper half with about 1 tablespoon cheddar cheese. In a bowl, combine the uncooked sausage, biscuit mix and remaining cheese; mix well. Shape about 2 tablespoonfuls around each pepper.
2. Dip into eggs, then roll in coating mix. Place on a baking sheet coated with cooking spray. Bake at 350° for 35-40 minutes or until golden brown. Yield: about 3 dozen.
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