12 large jalapeños
1 pound ground pork (preferably Boulder Sausage)
1 bunch fresh sage leaves, chopped
8 ounces cream cheese, at room temperature
¾ cup grated parmesan, divided
1. Wash jalapeños and remove stems. Cut in half lengthwise and remove seeds.
2. Bring a pot of water to a boil and add jalapeño halves for about 4 minutes—do not allow them to become soggy. Rinse under cold water, drain and dry.
3. Place sausage and chopped sage leaves in a skillet and brown. Pat off the grease and cool. Mix pork with cream cheese and ½ cup of parmesan. Stuff jalapeño halves with the mixture and sprinkle a little more parmesan on top of each. Place on a baking pan and bake at 375° until the parmesan on top has melted and browned a bit, about 10-15 minutes.
Recipe courtesy of Sandra Rodgers.