Here's another Jalapeno Recipe.
Armadillo Eggs:
30 large fresh jalapenos
1 pound ground italian sausage (browned)
1-2 packages bacon, or approx 1 slice per pepper
1 package finely shredded colby jack
Toothpicks
Cut tops off of jalapenos and clean out seeds (a grapefruit knife works well). You can also make a slice down one side to get to the seeds, but I prefer to go in through the top (makes a cleaner package). Rinse out inside or peppers. If you get out all of the seeds, and rinse them well, it will remove a lot of the heat of the jalapeno, making them something that everyone can enjoy.
Brown and drain italian sausage, then cool. Once meat is cool enough to not melt the cheese mix in about 1/2-1 cup of the shredded colby jack.
Stuff peppers with meat and cheese mix, then wrap with a bacon slice, covering opening. Hold bacon on pepper with a toothpick.
Refrigate for later or toss on the grill.
These require a bit of prep time, but can be made a day or two in advance and refrigerated. They are excellent snacks/appetizers because they grill quickly. They only have to cook long enough to cook the bacon.
For anyone that thinks these sound good, they are a staple of my gameday tailgate, and I hope to cook a bunch for the game when the Planet gets together.
