If you want the tamer version (known as Armadillo Eggs), use only about 1/3 of a jalapeño in each, and leave off the black pepper.
Sometimes the Polish sausage isn't available. I will try this with regular pan sausage (like Jimmy Dean), and report back with my findings.
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- jalapenos, fresh
- 2 lb
- bulk polish sausage
- 6 oz
- cream cheese
- 6 slice
- freshly ground black pepper
1Cut off stem end of jalapeño; remove seeds. Cut peppers in half lengthwise. Stuff each jalapeño half with cream cheese, then freeze them for at least 30 minutes.
2When you are ready to cook, encase each filled, frozen pepper half in one-sixth of the sausage, being certain to completely encase the cream cheese. Wrap each "egg" in a slice of bacon.
3Generously sprinkle each "egg" with with paprika and freshly ground black pepper. Place in a baking dish (lined with foil, if desired, to aid clean-up) or on a broiling pan or on a grill.
4Bake at 350 degrees F for 35 - 45 minutes. Remove to paper towels to drain excess grease before serving.