Jalapeno Dinosaur Eggs

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READY IN: 1hr
SERVES: 12
YIELD: 48 slices
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    lbs good quality country sausage
  • 12
    extra large jalapenos
  • 8
    ounces jack cheese with hot peppers
  • 4
    ounces deli sliced boiled ham
  • 34
    cup flour
  • 2
    eggs beaten with water for egg wash
  • 14
    cup water
  • 1
    cup cornmeal or 1 cup plain breadcrumbs
  • 1
    tablespoon cayenne pepper (optional)
  • 1
    teaspoon black pepper
  • 12
    teaspoon salt
  • oil (for frying)
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DIRECTIONS

  • divide sausage into 12 equal portions and shape into thin patties.
  • mix cornmeal or bread crumbs with pepper, salt and cayenne pepper.
  • slice jalapenos in half and remove most of the seeds and membranes.
  • slice cheese into sticks that will fit in the jalapenos used.
  • slice ham into strips that will wrap around cheese.
  • place wrapped cheese into jalapeno cavity and reassemble halves.
  • form sausage patties around stuffed jalapenos, covering completely.
  • roll covered peppers in flour;.
  • then egg wash;.
  • then finish with seasoned crumb or cornmeal mixture.
  • allow to dry on a platter for about 5 minutes.
  • put oil in a large pot to a depth of about 1 1/2 inches.
  • heat to 325 degrees.
  • with a slotted spoon, lower covered peppers into hot oil.
  • cooking a maximum of 4 peppers, brown until well browned.
  • when browned, check with a chef's/digital thermometer (about 7-8 minutes).
  • insert to a depth of about 1/4 inch, looking for a temperature of 175 degrees.
  • allow to cool on absorbent towels, then slice across into 3/4 inch slices.
  • arrange on serving platter or keep warm if serving later.
  • serve with ranch or other favorite dipping sauce.
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