Sausage and Cheese Stuffed Jalapenos

• 15 whole Jalapenos, Seeded And Cut In Half Lengthwise
• 8 ounces, weight Cream Cheese, At Room Temperature
• 1 pound Sausage, Browned And Crumbled (I Use A Hot Sausage But Use Any Kind You Like)
• 4 ounces, weight Monterey Jack Or Cheddar Or Colby-Jack Cheese, Sliced

1. Prepare the jalapenos by washing them and then slicing the top off.
2. Remove the seeds and membranes and slice them in half lengthwise.
3. Tip: use a rubber glove for this step so as to avoid any nasty surprises later on when you rub an eye or another body part.
4. Im right-handed so I usually have the glove on my left hand as Im dismembering (preparing) the jalapenos.
5. Set aside.
6. Take the cream cheese out of the fridge, place in a bowl, and let it come to room temperature while you are cooking the sausage.
7. Brown the sausage and stir around to crumble it up a bit.
8. Let it cool a little and then add it to the cream cheese.
9. Smoosh it together (I use a rubber glove for this step, usually the same one I used while preparing the jalapenossaves on cleanup).
10. Stuff the jalapeno halves with some of the sausage/cream cheese mixture and place in a greased ovenproof pan, in a single layer.
11. Add a slice of the cheese on top, just enough to cover the jalapeno, and place in the oven at 350 degrees F for about a half hour.
12. Remove from the oven and serve.
13. Place these on a fancy or not-so-fancy dish and serve.
14. Be prepared for oohs and aahs, and someone saying, Oh my, its hot, as they reach for a second one.

jalapenos, weight cream cheese, sausage, weight monterey

Taken from tastykitchen.com/recipes/appetizers-and-snacks/sausage-and-cheese-stuffed-jalapenos/ (may not work)