Sausage and Cheese Stuffed Jalapenos

Prepare the jalapenos by washing them and then slicing the top off. Remove the seeds and membranes and slice them in half lengthwise. Tip: use a rubber glove for this step so as to avoid any nasty surprises later on when you rub an eye or another body part. I’m right-handed so I usually have the glove on my left hand as I’m dismembering (preparing) the jalapenos. Set aside.

Take the cream cheese out of the fridge, place in a bowl, and let it come to room temperature while you are cooking the sausage.

Brown the sausage and stir around to crumble it up a bit. Let it cool a little and then add it to the cream cheese. Smoosh it together (I use a rubber glove for this step, usually the same one I used while preparing the jalapenos—saves on cleanup).

Stuff the jalapeno halves with some of the sausage/cream cheese mixture and place in a greased ovenproof pan, in a single layer. Add a slice of the cheese on top, just enough to cover the jalapeno, and place in the oven at 350ºF for about a half hour.

Remove from the oven and serve. Place these on a fancy or not-so-fancy dish and serve. Be prepared for oohs and aahs, and someone saying, “Oh my, it’s hot,” as they reach for a second one.