RO*TEL Across America Recipe Contest - Jacked-up Ro-Tel Poppers

Jacked-up Ro-Tel Poppers

by Ken from MO

Rotel/Pepper Jack Jalepeno Poppers for BBQ or Baking

AVERAGE RATING

Category

Appetizer/Snack

Prep Time

30 minutes prep 30 minutes cooking

Servings

8 - 12 sevings

Recipe Ingredients

24 large jalapeno peppers
1/4 lb Smoked ground pork sausage (Sage or Maple also works good)
1 lb Lean ground beef
1/4 lb grated Pepper Jack Cheese
1 can Ro-Tel
2 Tablespoons of Brown Sugar
1 pack of Ritz Crackers crumbled
2 eggs
1 lb (24 Slices) Smoked thick sliced bacon 1/2 cooked) optional

Black Pepper and Cajun Seasoning to taste

Directions

Drop the 24 large Jalapeno peppers in stock pot of boiling water. When they loose the bright green color and start to change to dull green, remove from boiling water and drop in tepid water to stop cooking. Take a paring knife and open pepper length-wise not cutting through stem or end. Holding pepper between the thumb and forefinger of one hand, squeeze pepper to open and scoop out seeds with a metal teaspoon measuring spoon. Set aside on a tray.

Take 1/2 pack of Ritz Crackers and hand crumble coarse and the other half crumbled fine (Food Processor works good).

Separate yolk and white of one egg. Add yolk to the other whole egg.

Mix together all ingredients EXCEPT the egg white and the fine crumbled Ritz crackers and peppers.

Squeezing both ends of a pepper together to open it, fill with the meat mixture. After stuffing peppers dip in egg white and roll in fine Ritz Cracker crumbs.

Bake at 350*F for approx 25 minutes or until brown. If you want to step it up a notch, wrap them in a half cooked slice of smoked thick sliced bacon and not do the egg wash and fine crumb coating. Works great on the BBQ grill while doing other meats.

Caution: They be spicy, but good.