"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
24 fresh jalapeno peppers, stems and seeds removed 24 small pieces of Monterey Jack Cheese 2 C Bisquick 1 lb Cheddar Cheese, shredded 1 lb bulk sausage 1 T red pepper 1 T garlic salt
Preheat oven to 325* Lightly grease a 9 x 13 baking sheet.Combine Bisquick, cheddar cheese, sausage, and spices. Knead in a bowl until a stiff ball is formed. Stuff Monterey Jack cheese in to the peppers. (Try not to split the peppers) Shape a small handful of dough around each pepper to seal it completely inside. Place the “eggs” on the baking sheet; bake for 25-30 minutes or until lightly browned. Drain. Serve either warm or cold.
This recipe is from my sister Pat Shumaker. She lives in San Antonio. These are spicy but a great appetizer for Mexican night.
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