First:
4 ounces cream cheese, room temperature
1/3 cup sharp cheddar cheese, shredded
1/2 teaspoon garlic powder
1 teaspoon chopped cilantro (optional)
1/4 teaspoon ground cumin
Salt to taste
6 medium-sized jalapeños
2 pounds breakfast sausage or any other spicy uncooked sausage

Preheat the oven to 375 and lightly grease a baking sheet.

Mix together the cream cheese, cheddar cheese, garlic, cilantro and cumin until well blended. Taste and add salt, and adjust seasonings.

Wash and remove the stems from the jalapeños and cut in half lengthwise. Scoop out the seeds and then cut the sliced jalapeños in half, horizontally.

Place equal amounts of the cream cheese mixture in each jalapeño quarter. Take about 1/3 cup of the sausage and pat it into a 3-inch circle and place the stuffed jalapeño in the center of the sausage. Wrap the sausage around the stuffed jalapeño until it’s completely covered, and form into an egg shape.

Place sausage-wrapped jalapeños on the sheet, about an inch apart. Bake for 15-20 minutes, or until the sausage is cooked. For additional browning on top, you can place the sheet under the broiler for 2-5 minutes.

Or:
1 pound ground pork sausage
8 ounces cream cheese, softened
1 cup sharp cheddar cheese
1 pound jalapeno peppers, washed and halved length wise and de-seeded

Preheat oven to 375 F.
Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease.
In a bowl, mix the sausage, cream cheese, and cheddar cheese. Spoon about 1 heaping tablespoon sausage mixture into each jalapeno half. Arrange stuffed halves on a foiled and greased baking sheet.
Bake 20 minutes in the preheated oven, until bubbly and lightly browned.

Both recipes are wonderful served with cold ranch dressing, salsa, or queso dip.

Also you can wrap them in raw bacon before baking for an added smoked flavor.

Overthemoon3813 wrote:Also you can wrap them in raw bacon before baking for an added smoked flavor.

Now I crave it.. oh how I love thee, bacon!

Oh.my.goodness.... so many nom's