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“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.”
48 slices

Ingredients Nutrition

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


  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.

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