Jalapeno Poppers Three Ways
- 24 jalapeno peppers
- 3 large eggs
- 1/2 cup salsa
- 1/2 cup grated jack cheese
- Kosher salt
- Freshly ground black pepper
- 4 tortilla chips, crushed
- 1 cup pizza sauce
- 1 Italian sausage, cooked and crumbled
- 1/2 cup grated mozzarella
- 1 cup chunky peanut butter
- 1/4 cup of your favorite jelly
Preheat the oven to 350 degrees F.
Cut the tops off the jalapeno peppers and clean out the core and seeds. Place them upright in an armadillo jalapeno cooker (available online). Alternatively, cut holes to fit the jalapenos in the bottom of a disposable aluminum baking pan and invert it onto a baking sheet.
For the huevo ranchero filling:
For the sausage pizza filling:
Mix together the pizza sauce, crumbled sausage, and half the mozzarella. Fill 8 of the jalapenos and top with the remaining mozzarella.
For the peanut butter filling:
Put the peanut butter into a plastic bag and cut off a corner to make a pastry bag. Squeeze the peanut butter into the remaining peppers making sure that they are filled all the way down. Top with a spoonful of jelly.
Bake the poppers for 30 to 40 minutes, or until the peppers are soft.
Recipe courtesy of George Duran