Texas Rattlesnake Eggs Stuffed Jalapenos Recipes

Steps:

• Preheat oven to 350 degrees.
• Wash and dry jalapenos.
• Trim the top of each jalapeno and dig out seeds. Discard seeds and tops.
• Mix together cream cheese and garlic powder.
• Fill each jalapeno with cream cheese. (I use a piping bag.).
• Mix together bisquick, sausage, and cheddar cheese.
• Cover each jalapeno with a small portion of the sausage mixture. Making sure the pepper is completely covered and there are no cracks.
• Dip each jalapeno in the beaten egg and then roll in the shake n' bake.
• Place on a lined cookie sheet (make sure you use one with an edge) and bake for 30 minutes or until golden brown.
• * The amount of jalapenos you use is relevent to the size of your jalapenos. The bigger the jalapeno the less this recipe will make.
• * The bigger jalapenos seem to be tougher overall when eating than the smaller ones.

Steps:

• Preheat oven according to crescent rolls packaging.
• In mixing bowl, combine softened cream cheese, cooked sausage and chopped green chilies. Mix well.
• Open crescent rolls and unroll dough, place heaping tablespoon on each triangle on the widest end. Roll up and tuck ends under shaping into large oval.
• Place on lightly greased (cooking spray works well) baking sheet and bake according to crescent roll package.

Steps:

• 1. In large bowl, combine cheese, peppers, milk, and breadcrumbs. Mix well by hand, then form small egg shapes.
• 2. Roll the "eggs" in mixture of cornmeal and seasonings, then dip them in buttermilk and roll them in cornmeal again.
• 3. Freeze for at least 30 minutes so they will stay together in hot grease.
• 4. Fry until golden brown (about 2 minutes). Drain and serve with ranch dressing or your favorite dip.

Steps:

• 1. Cut off stem end of jalapeño; remove seeds. Cut peppers in half lengthwise. Stuff each jalapeño half with cream cheese, then freeze them for at least 30 minutes.
• 2. When you are ready to cook, encase each filled, frozen pepper half in one-sixth of the sausage, being certain to completely encase the cream cheese. Wrap each "egg" in a slice of bacon.
• 3. Generously sprinkle each "egg" with with paprika and freshly ground black pepper. Place in a baking dish (lined with foil, if desired, to aid clean-up) or on a broiling pan or on a grill.
• 4. Bake at 350 degrees F for 35 - 45 minutes. Remove to paper towels to drain excess grease before serving.

Steps:

• Cut 10 fresh jalapenos in half, removed seeds. Set aside. Dice last jalapeno very fine, mix with cream cheese.
• Fill halved jalapenos with the cream cheese mixture. Wrap each stuffed jalapeno with one piece of bacon, ensuring entire jalapeno is covered. Place toothpick through the bacon and pepper to ensure bacon cooks properly.
• Place foil on grill to minimize grease droppings (you want the jalapenos to cook in the bacon grease on the grill). Cook at 350-375°F for about 5 minutes on each side or until bacon is crisp. Remove toothpicks and serve.

Steps:

• Cut off stems of jalapenos; using a knife and scooping action, remove all seeds and ridges. Rinse well; be sure you have all the seeds out!
• Combine sausage, egg, and bread crumbs in a bowl.
• Fill jalapenos with cream cheese, using a spoon or cake decorator with large tip.
• Make small patties with the sausage mix; wrap one around each jalapeno, sealing it with your fingers.
• Place on cookie sheet; bake in over at 350 degrees for 20-30 minutes. Let cool, cut in half across the middle. Makes 40 Jalapeno eggs.
• Serve with or without a salsa dip.

Steps:

• Slice jalapenos in half and clean out seeds (be sure to get them all or they will be hot).
• Mix cheese, onion and garlic salt together and spoon into jalapeno halves.
• Wrap each with 1/2 strip of bacon.
• Place on cookie rack placed over a cookie sheet to catch the drippings.
• Bake at 350 for about 45 minutes or until the bacon is crisp.
• The thin bacon wraps easier.
• I just tuck the ends under the bottom.
• Amazingly, these are not hot if you get all the seeds out.
• There are never enough of them no matter how many I make because they are so popular.