Jalapeno Dinosaur Eggs
"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."
- Ready In:
- 1hr
- Ingredients:
- 12
- Yields:
-
48 slices
- Serves:
- 12
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 1 cup plain breadcrumbs
- 1 tablespoon cayenne pepper (optional)
- 1 teaspoon black pepper
- 1⁄2 teaspoon salt
- oil (for frying)
directions
- divide sausage into 12 equal portions and shape into thin patties.
- mix cornmeal or bread crumbs with pepper, salt and cayenne pepper.
- slice jalapenos in half and remove most of the seeds and membranes.
- slice cheese into sticks that will fit in the jalapenos used.
- slice ham into strips that will wrap around cheese.
- place wrapped cheese into jalapeno cavity and reassemble halves.
- form sausage patties around stuffed jalapenos, covering completely.
- roll covered peppers in flour;.
- then egg wash;.
- then finish with seasoned crumb or cornmeal mixture.
- allow to dry on a platter for about 5 minutes.
- put oil in a large pot to a depth of about 1 1/2 inches.
- heat to 325 degrees.
- with a slotted spoon, lower covered peppers into hot oil.
- cooking a maximum of 4 peppers, brown until well browned.
- when browned, check with a chef's/digital thermometer (about 7-8 minutes).
- insert to a depth of about 1/4 inch, looking for a temperature of 175 degrees.
- allow to cool on absorbent towels, then slice across into 3/4 inch slices.
- arrange on serving platter or keep warm if serving later.
- serve with ranch or other favorite dipping sauce.
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