There is nothing quite like a quick late night snack.... we had been busy all week and when it was finally the weekend - and being Saturday night I thought I would treat us with one of our favourite treats... JALAPENO POPPERS!!!
Jalapeno Poppers have become a regular feature in our house. Both hubby and I love jalapenos and experimenting with different fillings. There are so many different varieties of these unbelievable tasty morsels - just Google you will be surprised. I loved the idea of putting sausage and cheese together to give these some meatiness but not take away from the jalapeno itself.
These tasty yet sometimes hot nibbles are just what the doctor ordered. Tonight we tried filling them with Italian Sausage and creamy cheese. Very simple ingredients but an abundance of flavour. The Italian Sausage filled with fennel, garlic and chilli made it easy as I didn't have to add anything else to the mix except for the cream cheese and some grated parmesan.
Trust me these did not last long... didn't even make it to a fancy platter!! OOPS!!
Italian Sausage and Cheese Jalapeno Poppers
Makes: 40
500 grams Italian sausages
cooking spray
250 grams cream cheese, softened
1/2 cup shredded Parmesan cheese
20 large jalapeno peppers, halved lengthwise and seeded
Preheat oven to 220 degrees Celsius.
Heat a frying pan over medium heat and spray with cooking spray. Cook the sausage until no longer pink; drain.
In a small bowl, combine the cream cheese and Parmesan cheese; fold in sausage.
Line two large baking trays with baking paper.
Spoon about 1 tablespoonful into each jalapeno half. Place on baking tray in a single layer.
Bake, uncovered, 15-20 minutes or until filling is lightly browned and bubbly.
(Click here for a printable version of this recipe)
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