Ingredients
4 ounces cream cheese
1 tablespoon minced cilantro
1 pound bulk sausage
1 teaspoon cumin
1 teaspoon chili powder
6 jalapeño peppers, red or green
1 small can pineapple chunks or tidbits
1 ½ cups panko bread crumbs. Try Mies if you want also
2 cups peanut or other vegetable oil, or as needed for frying
Directions
Blend cream cheese and chopped cilantro together in a small bowl. Form into a log and chill for about 10 minutes, then divide into 12 equal pieces and set aside.
Combine sausage, cumin and chili powder in a small bowl and blend thoroughly. Set aside.
Put on your gloves to handle the peppers. Remove stem ends and cut peppers in half. Remove all ribs and seeds, use a small knife to get out any remaining membrane.
Spoon a bit of cream cheese into pepper half. Nestle a piece of pineapple into the cream cheese and cover with more cream cheese.
Continue until all pepper halves are filled.
Place one portion of sausage in your palm and flatten into a disk. Carefully embed one of the filled peppers into the sausage, then pull up the sides and pinch together. Roll between your hands to form an egg shape.
Be sure "eggs" are well sealed so nothing leaks when they are fried. Cover and refrigerate for at least 20 minutes. (Note: They can be stored overnight or frozen at this point. Thaw before rolling in crumbs and cooking.)
Put panko bread crumbs in a shallow plate and gently roll "eggs" to cover well.
Heat peanut oil in a large skillet to 375º Fahrenheit. Oil should be 1-inch deep or more. Gently lower "eggs" into the hot oil. Cook until golden brown on all sides and drain on paper towels.
Enjoy
;D If you post it ............... I will copy it! ;D
Nice recipe.
---
- Sent from my iPhone using Tapatalk
Sounds good but I don't see a picture - those armadillos must have been unicorns.
Quote from: Ka Honu on September 19, 2011, 12:50:01 PM
Sounds good but I don't see a picture - those armadillos must have been unicorns.
Lol
---
- Sent from my iPhone using Tapatalk