INGREDIENTS
1 pound Jimmy Dean Sage Sausage
8 ounces Cream Cheese (softened)
½ cup Cotija Cheese (grated fine) – can substitute Parmesan or Pecorino Romano
1 bunch green onions (chopped fine)
½ cup Pecorino Romano Cheese (grated fine) – for topping
2 Jalapeno Peppers, seeded and chopped fine
22 Jalapeno Peppers (halved lengthwise and seeded, membranes removed) Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
SPECIAL EQUIPMENT
Large skillet
13 x 18 Baking sheet – lined with parchment paper
PREPARATION
In a large skillet, cook the sausage over medium heat with chopped jalapeños. Break the sausage apart until it is in small pieces. Cook until well done, very browned. Remove to a plate or bowl lined with paper towels (to drain / absorb grease) – let cool to room temperature.
Mix Sausage, Cream Cheese, Green Onions and Cotija cheese. Fold together until well mixed
Using disposable gloves, ball up a small amount of filling and press into pepper halves, place on baking sheet.
Sprinkle with a small amount of Pecorino Romano.
Bake, uncovered, at 425° until the filling is lightly browned and bubbly, 15-20 minutes.
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