"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
jalapenos. 1 c biscuit mix 8 oz Monterey Jack cheese cubed 8 oz shredded Monterey jack 1 lb sausage 2 eggs 1 bag Shake and Bake
Cut jalapeño peppers (where you only have to take seeds out of one side) Spoon out seeds Cut blocks of Monterey jack cheese to fit in jalapenos.
Mix biscuit, shredded Monterey jack cheese and sausage then form a round patty. Wrap around pepper, and then squish down to the tip of the pepper. Pinch off excess. Dip pepper in 2 blended mixed eggs then put in shake-n-bake that is in zip lock bag and shake to coat. Spray Pam on cookie sheet and bake at 325 degrees for 20 minutes (take out before cheese runs out) *Make sure eggs don’t touch *
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