Texas Torpedoes…

For those of you not from Texas, jalapeño is pronounced hah lah pain yo. You gotta be able to say it correctly to learn this recipe! Most people think of the jalapeño as being extremely hot, but it actually varies from mild to hot on how it was grown and how it was prepared. These stuffed japs are actually very mild…

INGREDIENTS:

10 large green jalapeños

1 package 8oz. cream cheese

10 slices bacon,cut in half

12 oz. ground sausage ( I prefer Owens)

INSTRUCTIONS:

1.    Preheat oven to 375 degrees F (190 degrees C).
2.    Place ground sausage in a large, deep skillet. Cook over medium high heat until evenly brown.
3.    Drain sausage and place in a medium bowl. Mix with the cream cheese.
4.    Cut jalapeños in half lengthwise. Remove the seeds. Stuff each jalapeño half with equal portions of the sausage and cream cheese mixture.Micowave bacon slices for 45 seconds on high. Wrap with half slices of bacon. Secure bacon with toothpicks.
5.    Arrange wrapped jalapeños in a large, shallow baking dish. Bake in the preheated oven 20 minutes, or until the bacon is evenly brown.

Nice large greens jalapeños...

Do this underwater...

Slice and de-seed the japs under water…it will save you from teary eyes and coughing from the jalapeños fumes…

Ready to stuff...cold beer helps

This is the fun part...

Ready for the oven...

We served these last night as an appetizer. They really do compliment most foods. We followed them with spinach enchiladas and chalupas compuestas. I am not sure which name I like better, Texas Torpedoes or Armadillo Eggs…just saying…

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~ by leicaman on February 7, 2010.

2 Responses to “Texas Torpedoes…”

  1. They were great!!!!!

  2. As we were eating a turkey and cheese sandwich on a deli roll, one of my students (6th grade) said that it was called a Texas Torpedo. I have to admit that I was kind of not believing that so I googled it. Oh my goodness, this recipe is what I found. I invited the four boys up who were having the conversation and we all agreed that we need this recipe! Thanks so much; can’t wait to try it!!

    Priscilla Shepherd

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