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Nutrition Facts
Serving Size 1 (180g) Recipe makes 12 servings The following items or measurements are not included below: egg wash
Calories 433
Calories from Fat 279		(64%)
Amount Per Serving		%DV
	Total Fat 31.1g	47%
	Saturated Fat 10.2g	51%
	Monounsaturated Fat 13.8g
	Polyunsaturated Fat 4.5g
	Trans Fat 0.2g
Cholesterol 86mg		28%
Sodium 953mg		39%
Potassium 443mg		12%
Total Carbohydrate 16.6g		5%
	Dietary Fiber 1.7g	6%
	Sugars 1.6g
Protein 21.0g		41%
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Jalapeno Dinosaur Eggs

Recipe #365817 | 1 hour | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Max Thames
Apr 13, 2009

This my adaption of Scotch Eggs, a classic appetizer. I dearly love the eggs but I can cut the cholesterol by at least half by substituting stuffed hot peppers instead. Try this one and I know you'll be pleased if you are a lover of chili peppers. Of course, if you are a true chili head, you can use habaneros, or other really hot peppers, which is what I do.

SERVES 12 , 48 slices (change servings and units)

Ingredients

1 1/2 lbs good quality country sausage
12 extra large jalapenos
8 ounces jack cheese with hot peppers
4 ounces deli sliced boiled ham
3/4 cup flour
2 eggs beaten with water for egg wash
1/4 cup water
1 cup cornmeal or plain breadcrumbs
1 tablespoon cayenne pepper (optional)
1 teaspoon black pepper
1/2 teaspoon salt
oil (for frying)

Directions

1
divide sausage into 12 equal portions and shape into thin patties.
2
mix cornmeal or bread crumbs with pepper, salt and cayenne pepper.
3
slice jalapenos in half and remove most of the seeds and membranes.
4
slice cheese into sticks that will fit in the jalapenos used.
5
slice ham into strips that will wrap around cheese.
6
place wrapped cheese into jalapeno cavity and reassemble halves.
7
form sausage patties around stuffed jalapenos, covering completely.
8
roll covered peppers in flour;.
9
then egg wash;.
10
then finish with seasoned crumb or cornmeal mixture.
11
allow to dry on a platter for about 5 minutes.
12
put oil in a large pot to a depth of about 1 1/2 inches.
13
heat to 325 degrees.
14
with a slotted spoon, lower covered peppers into hot oil.
15
cooking a maximum of 4 peppers, brown until well browned.
16
when browned, check with a chef's/digital thermometer (about 7-8 minutes).
17
insert to a depth of about 1/4 inch, looking for a temperature of 175 degrees.
18
allow to cool on absorbent towels, then slice across into 3/4 inch slices.
19
arrange on serving platter or keep warm if serving later.
20
serve with ranch or other favorite dipping sauce.