Sausage and Pimento Cheese Stuffed Jalapeños


Elena Brent Rosemond-Hoerr


Rex Yau

Yield: 10 appetizer-sized servings.

10 jalapeños
6 ounces cheddar cheese
2 ounces cream cheese
1 tablespoon roasted pimentos
2 tablespoons Duke’s mayonnaise
¼ teaspoon paprika
¼ teaspoon sea salt
1 cup cooked ground Bass Farm sausage

For garnishing (optional):
2 slices bacon, cooked and crumbled
1 tablespoon fresh cilantro leaves, finely chopped

In a skillet over medium heat, cook bacon to crispy. Crumble and set aside.

Pre-heat oven to 350°.

Shred cheddar cheese and mix with cream cheese, pimentos, mayonnaise, salt, and paprika.

Halve and core jalapeños, and fill each half with a tablespoon of filling. Arrange stuffed jalapeños in a baking sheet.

Bake for 17-20 minutes or until peppers have softened and cheese is golden and bubbly.

Top peppers with bacon and cilantro and serve hot.

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