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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (124g) Recipe makes 10 servings |
||
| Calories 357 | ||
| Calories from Fat 203 | (56%) | |
| Amount Per Serving | %DV | |
| Total Fat 22.6g | 34% | |
| Saturated Fat 10.2g | 50% | |
| Monounsaturated Fat 8.6g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 89mg | 29% | |
| Sodium 1012mg | 42% | |
| Potassium 181mg | 5% | |
| Total Carbohydrate 28.2g | 9% | |
| Dietary Fiber 1.2g | 4% | |
| Sugars 3.3g | ||
| Protein 10.4g | 20% | |
Texas Rattlesnake Eggs (Stuffed Jalapenos)
SERVES 10 , 20 "Eggs"
Ingredients
- 20 jalapenos
- 8 ounces cream cheese, room temp
- 1 teaspoon garlic powder
- 1 1/2 cups Bisquick
- 1/2 lb Jimmy Dean sausage, Spicy
- 1/2 cup cheddar cheese, grated
- 2 eggs, beaten
- 6 ounces Shake-n-Bake for pork, Spicy
Directions
1
Preheat oven to 350 degrees.2
Wash and dry jalapenos.3
Trim the top of each jalapeno and dig out seeds. Discard seeds and tops.4
Mix together cream cheese and garlic powder.5
Fill each jalapeno with cream cheese. (I use a piping bag.).6
Mix together bisquick, sausage, and cheddar cheese.7
Cover each jalapeno with a small portion of the sausage mixture. Making sure the pepper is completely covered and there are no cracks.8
Dip each jalapeno in the beaten egg and then roll in the shake n' bake.9
Place on a lined cookie sheet (make sure you use one with an edge) and bake for 30 minutes or until golden brown.10
* The amount of jalapenos you use is relevent to the size of your jalapenos. The bigger the jalapeno the less this recipe will make.11
* The bigger jalapenos seem to be tougher overall when eating than the smaller ones.
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- Course > Appetizers
- Main Ingredient > Vegetables > Peppers
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Occasion > Dinner Party
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
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Featured Reviews for This Recipe
From: SmilinJenE
On Mar 11, 2008
These are quite time consuming to make. I think if I make them again I'll add some cheddar to the cream cheese filling. The sausage on the outside seems like a great idea, but I didn't get much of a sausage flavor - and that was the part that took up the most time. I'm not sure it would work so well without the sausage though. Thanks for an impressive looking snack!
From: Chef #502147
On Dec 7, 2007
I should have reviewed this recipe a long time ago. We loved them! I took some to my neighbors and they loved them, too! The only reason I gave the recipe 4 stars instead of 5 is because they are so time consuming to make, but worth it if you have the time. Thanks! I will definitely make again and again.
From: acerast
On Sep 22, 2007
These are hot and tasty! DH especially loved them. We used 15 peppers and they took us longer than the stated 20 minutes of prep time - more like 40. They also took longer to bake - about 40 minutes. Our peppers must have been a bit larger and tougher as you mentioned. All-in-all this is a labor of love that is so good that we'll make again. We froze the leftovers and will report back how well they reheat. Thanks for a great one Lacy S.!!
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