Sausage Stuffed Jalapeño Peppers with Lime Crema
Stuffed jalapeños are often on my menu for get-togethers with friends, whether outside around the grill or hot-from-the-oven inside. These two-bite appetizers are packed with a juicy sausage-cheese filling and glazed with just a kiss of sweet BBQ sauce.
NOTES: The finishing BBQ glaze makes these morsels shiny and adds a nice, smoky character. You can choose different BBQ sauces to your own liking to switch things up.
Keep in mind, too, that jalapeños might all look similar, but the heat levels can vary, so taste before you make these and use your judgment to find ones suitable to the preferred heat level of your crowd. They should have a balance of great flavor with a little kick, but not be so hot that every bite brings tears to your eyes.
Ingredients
- 12 fresh jalapeño peppers
- 1 lb (450 g) honey garlic or mild Italian sausages), casings removed
- 2 large eggs
- ½ cup (125 mL) dry bread crumbs
- ½ cup (125 mL) grated Parmigiano-Reggiano cheese=
- ¼ cup (60 mL) BBQ sauce
- 2 Tbsp (30 mL) white vinegar
- 1 cup (250 mL) sour cream
- 2 Tbsp (30 mL) fresh lime juice
- 1 Tbsp (15 mL) chopped fresh cilantro
- Salt
Step by Step Instructions
Step 1
Preheat the oven to 350°F (180°C), and line a baking sheet with parchment paper.
Step 2
Wash the jalapeño peppers, cut in half lengthwise, and use a teaspoon to remove the seeds and membrane. Don’t worry about trying to keep the stems on for decoration—they just get in the way (and your guests won’t know where to put them).
Step 3
Stir together the sausage, eggs, bread crumbs and cheese until well-combined. Stuff each of the jalapeño halves with the sausage mix, packing it in well. Lay the stuffed peppers on the prepared tray and bake until brown and puffy, about 15 minutes.
Step 4
While the peppers are baking, stir together the BBQ sauce and vinegar. Brush it on the tops of the stuffed jalapeños after the initial 15 minutes. Cook to set the glaze and reach an internal temperature of 165°F (74°C), another 3 to 5 minutes.
Step 5
For the lime crema, stir together the sour cream, lime juice and cilantro, and season to taste.
Step 6
To serve, arrange the stuffed peppers on a tray with the lime crema in a side dish. Spoon some of the crema on a pepper and chomp away. These can be assembled up to 1 day in advance and kept covered in the fridge until ready to bake.
