Tasty Tuesday: Stuffed Jalapenos

I love jalapeno peppers so these spicy appetizers stuffed with cheese and sausage are everything I want in anhors d’oeuvre! I just spent two days with six women that I’ve known since 3rd grade and what a hoot it was! We all were asked to bring some appetizers to share and my friend Beth made these. They’re simple, quick, tasty, and are a great low-carb appetizer recipe.stuffed jalapenos

Stuffed Jalapenos

  • fresh jalapenos
  • 1 pound of ground sausage, browned and crumbled finely
  • 8 ounce package of cream cheese (this works with the reduced fat cream cheese too)
  • 1 c. shredded parmesan cheese

Start by slicing all your jalapenos in half and cleaning out the seeds. (Wearing plastic gloves for this process is a great idea, by the way.)

Brown the sausage, drain it, and crumble it as finely as you possibly can.

To the sausage add the cream cheese and the parmesan cheese. Mix thoroughly.

Spoon this cheese and sausage filling into the jalapeno halves and arrange on a cookie sheet. Bake at 350° for 20-25 minutes. The filling should be melty and starting to lightly brown when they’re done. Let the chiles cool just a little before serving. These are best served warm but are actually still really tasty when they’ve cooled down completely. How hot your jalapenos are will determine how spicy these little appetizers are. Some jalapenos are blazing hot and some are much milder.

These stuffed jalapenos are NOT low-fat appetizers but since they’re so flavorful, you can get away with just eating one or two. They’re GREAT for the low-carb eaters.

Stuffed Jalapeno peppers

And, a little off topic, I just wanted to pass along a hot tip. I read today on the Stick Boy Bread Company Facebook page that they’re now serving Strawberry Cheesecake…and would love for their High Country friends to stop in for a sample. I haven’t had this particular treat at Stick Boy, but I’m confident that it will be as amazing as all their other pastries and breads! Check it out!

Barb, writing at My Sister’s Kitchen

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Tasty Tuesday: oops, it happened again!

Oh no! It’s Tasty  FRIDAY! Many apologies for losing such complete track of the days of the week! I arrived home from vacation last weekend to a broken washing machine, three weeks of vacation laundry, no groceries in the house, and houseguests due to arrive on Wednesday. I went into total panic mode and I’m just now catching my breath. Those houseguests actually have some bearing my my Tasty Tuesday Friday post though, because I had the opportunity to figure out how to accommodate special dietary needs on the fly.

All my half-thought-out plans for meals had to be abruptly changed when I realized that one of my guests is not allowed to eat any gluten or dairy. The gluten part was actually easy this time. I made Carnitas for dinner and just made sure I had corn tortillas on hand as well as flour tortillas. THAT was easy.

In the flurry of the moment, I invented a tasty new appetizer that I plan to make frequently in the future for my lactose intolerant guests. A quick look in my pantry and fridge told me that I had an odd combination of items to work with. Here’s what I landed on: Toasted Almond crusted cheese ball with goat cheese and dried cherries.

I started by coarsely chopping 3/4 c. dried cherries. I much prefer dried Montmorency cherries to dried Bing cherries because they are so much more flavorful.  In a bowl, I mushed together the chopped cherries and about 3 ounces of goat cheese. The goat cheese is pretty soft and I used my hands to mix these two things together. I added a dash of black pepper (but only a dash), formed it all into a ball, and set that aside.

Then I coarsely chopped 1/2 c. almonds and toasted them lightly in a dry skillet. I let those cool.

Then I rolled the cherry/cheese ball all around in the almonds until the entire cheese ball was crusted with almonds. The really sad thing is that I didn’t get a picture of this when it was done. It looked just beautiful.

I set the cheese ball in the center of a pretty plate that was divided into two sections. One section had the whole grain crackers and the other section had the rice crackers (for the gluten intolerance thing.)

I wish I could show you a picture of how nice it all looked. Shoot, I wish I could let you taste how delicious it was. But that cheese ball was gone in a flash. The cherries and the goat cheese provided two sharply contrasting and delicious flavors that worked together just spectacularly.

The very best part of this was that it all took me about 4 minutes to do. Okay, toasting the almonds took just a little longer than 4 minutes, but it really was quick and easy…AND delicious!

Sorry for my immense disorganization this week!

Barb Kelley- 

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